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Fruit Scones

chef.alexande's picture
Ingredients
  Plain flour 8 Ounce (225 Grams)
  Salt 1 Pinch
  Mixed spice 1 Teaspoon
  Cream of tartar 1⁄2 Teaspoon
  Soda bicarbonate 1⁄2 Teaspoon
  Butter 1 1⁄2 Ounce, chilled and diced (40 Grams)
  Caster sugar 1 Ounce (25 Grams)
  Sultanas 1 Ounce (25 Grams)
  Currants 1⁄2 Ounce (15 Grams)
  Mixed peel 1⁄2 Ounce, chopped (15 Grams)
  Milk 1⁄4 Pint (About 150 Milliliter)
  Milk 2 Tablespoon (A Little, For Glazing)
Directions

GETTING READY
1) Heat the oven to 230°C, 450°F, Gas Mark 8.

MAKING
2) In a bowl, sift flour with the salt, mixed spice, cream of tartar and bicarbonate of soda.
3) Mix in the butter and rub with the fingertips till the mixture looks like fine bread-crumbs.
4) Add in the sugar, sultanas, currants and mixed peel and enough milk to form a soft dough.
5) Dust a board lightly and turn out the dough.
6) Lightly knead for 1 minute and roll out to a thickness of 1 cm (1/2 inch).
7) Using a 5 cm (2 inch) biscuit cutter, cut 12-14 rounds.
8) Arrange the scones on a lightly floured baking sheet and brush the tops with a little milk.
9) Place in oven for 10-12 minutes, till the scones are well risen and golden brown.
10) Place on wire rack and allow to completely cool.
11) If you choose to freeze the scones for later use, then place in sealable bags and store for up to 6 months. To use, first remove from the freezer and arrange on a baking sheet and continue as below.
12) Place immediately in oven and heat for 10 minutes at 180°C, 350°F, Gas Mark 4.

SERVING
13) Before serving, split and butter the scones.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Snack
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Currant
Interest: 
Party
Preparation Time: 
30 Minutes
Cook Time: 
10 Minutes
Ready In: 
40 Minutes

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