How To Prepare Fruit Scone
A fruit scone is essentially a scone with added bits of juicy sultanas and currants.
Although those are the traditional additions for a fruit scone, these sweet treats can also be made with any other dried fruits. It is recommended to serve them split open, spread with fruit jam or cream.
RECIPE INGREDIENTS
350g self-raising flour, plus more for dusting
1/4 teaspoon salt
1 teaspoon baking powder
85g butter, cut into cubes
3 tablespoons caster sugar
175ml milk
1 teaspoon vanilla extract
squeeze of lemon juice
100g sultanas
beaten egg to glaze
Jam and clotted cream, to serve
DIRECTIONS ON HOW TO PREPARE FRUIT SCONE
Heat oven to 220C/200C fan/gas 7.Pour the flour, salt and baking powder into a large bowl then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
Heat milk in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.Make a well in the dry mix, then add the liquid and sultanas and combine it quickly with a cutlery knife.
Sprinkle some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep
Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour.
Plunge into the dough, then repeat until you have four scones. You may need to press what’s left of the dough back into a round to cut out another four.Brush the tops with beaten egg, then carefully place onto the hot baking tray. Bake for 10 mins until risen and golden on the top.
Eat just warm or cold topped with jam and clotted cream.If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few mins to refresh.
HERE ARE MORE SNACKS YOU CAN ENJOY TOO
RECIPE VIDEO
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
Ingredients
350g self-raising flour, plus more for dusting
1/4 teaspoon salt
1 teaspoon baking powder
85g butter, cut into cubes
3 tablespoons caster sugar
175ml milk
1 teaspoon vanilla extract
squeeze of lemon juice
100g sultanas
beaten egg to glaze
Jam and clotted cream, to serve
Instructions
- Heat oven to 220C/200C fan/gas 7.Pour the flour, salt and baking powder into a large bowl then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
- Heat milk in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.Make a well in the dry mix, then add the liquid and sultanas and combine it quickly with a cutlery knife.
- Sprinkle some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep
- Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour.
- Plunge into the dough, then repeat until you have four scones. You may need to press what’s left of the dough back into a round to cut out another four.Brush the tops with beaten egg, then carefully place onto the hot baking tray. Bake for 10 mins until risen and golden on the top.
- Eat just warm or cold topped with jam and clotted cream.If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few mins to refresh.
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @agameals.
Ingredients
350g self-raising flour, plus more for dusting
1/4 teaspoon salt
1 teaspoon baking powder
85g butter, cut into cubes
3 tablespoons caster sugar
175ml milk
1 teaspoon vanilla extract
squeeze of lemon juice
100g sultanas
beaten egg to glaze
Jam and clotted cream, to serve
Instructions
- Heat oven to 220C/200C fan/gas 7.Pour the flour, salt and baking powder into a large bowl then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
- Heat milk in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.Make a well in the dry mix, then add the liquid and sultanas and combine it quickly with a cutlery knife.
- Sprinkle some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep
- Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour.
- Plunge into the dough, then repeat until you have four scones. You may need to press what’s left of the dough back into a round to cut out another four.Brush the tops with beaten egg, then carefully place onto the hot baking tray. Bake for 10 mins until risen and golden on the top.
- Eat just warm or cold topped with jam and clotted cream.If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few mins to refresh.