|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||16%|
|Saturated Fat 6g||32%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A delicious fruit scone is an ultimate treat at any time of say and, of course, are the quintessential part of a traditional afternoon tea.
Fruit scones can be eaten hot but not straight from the oven; they will need to cool slightly. Alternatively, they are also good served cold and always best eaten fresh. Homemade scones will keep for a day or two in an airtight box. They also freeze very well.
The success of the perfect scone depends on working as quickly and as lightly as possible, keeping all the ingredients as cool as possible. To make sure your scones are light, fluffy, and well risen, you may like to have a look at these simple tips for making the perfect scone; these tips apply to fruit as well as plain or cheese scones.
Gather the ingredients.
Heat the oven to 400F/220C/200C (fan)/Gas 6
Generously grease a baking sheet with butter and then sprinkle with flour.
Sieve the flour into a roomy baking bowl and then add the cubed butter, baking powder, and salt. Quickly rub the butter into the flour your fingertips until the mixture resembles fine breadcrumbs. Work quickly so the dough does not become heavy.
Add the sugar and the dried fruits; mix well.
Make a well in the center and using a dinner knife, stir in enough milk to make a soft, pliable dough. If the dough is too sticky, sprinkle it with a little flour.
Turn the mixture on to a floured board and knead very lightly until just smooth and then lightly roll out to 2cm / 3/4" thick.
Cut rounds with a 2-inch 7.5cm cutter or cut into triangles with a sharp knife.
In a small bowl, mix together the 2 beaten eggs and 2 tablespoons of milk to create an egg wash.
Place on the baking tray and brush with the beaten egg and milk mixture.
Bake near the top of the hot oven for 15 minutes or until golden brown and well risen.
Cool on a wire rack before eating.
Serve with butter, or lashings of jam and cream. Delicious!
- Plain Scones: Remove the dried fruit from the recipe.
- Cheese Scones: Omit the dried fruit and add 1/2 cup/55g grated cheese and 1/2 teaspoon dry mustard powder to the mixture after rubbing in the fat and flour and continue with the basic recipe. Sprinkle the scones with 1/2 cup/55g more grated cheese before baking the scones in the oven.