Dublin fruit scones

Scones originated in Britain and Ireland. The Irish version is often made plain and traditionally served with tea. Scones are more of a bread than a cake, eaten split in half and spread with butter or jam, for example.

There are also sweeter versions and scones with dried fruit, like the ones I have made here.

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For10 scones 20 scones 40 scones 60 scones

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For 20 scones, you will need:

100 g raisins
250 g flour
70 g butter
10 g baking powder
150 ml milk
1 pinch salt
75 g caster sugar
150 ml rum (optional)

Nutritional information:

Whole recipe

Calories

2509

125%

Proteins

33g

13%

Carbohydrates

342g

32%

Fats

70g

11%

Per 100 g

Calories

312

16%

Proteins

Carbohydrates

43g

Fats

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

Times:

Preparation : 33 min.
Cooking : 15 min.
Start to finish : 48 min.

Preservation : Several hours in an airtight tin

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How much will it cost?

For 20 scones : 3.46 €
Per scones : 0.17 €

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Step by step recipe:

Put 100 g raisins to swell. If you like the taste, soak them afterwards in 150 ml rum for 30 minutes. Preheat the oven to 200°C (390°F).
Put into a food-mixer bowl: 250 g flour, 70 g butter, 10 g baking powder, 150 ml milk, 1 pinch salt and 75 g caster sugar. Start on low speed and knead until the dough is evenly mixed.
Drain the raisins thoroughly and add them to the mixture. Knead for a few seconds longer.
Press the dough out by hand on a floured worktop to about 1 cm (½ inch) thick. Cut out circles about 5 cm (2 inches) in diameter. A cutter is ideal for this, but an upturned glass works fine.
Arrange the scones on a baking sheet and bake for around 15 minutes.
Remove from the oven as soon as they are truning golden brown on the top and leave to cool on a wire rack.

Remarks:

Scones dry out very quickly, so they are normally made fresh to be eaten straight away, preferably while still warm. They are much better like this than made in advance and kept.

For more traditional Irish plain scones, just make them without sugar or fruit.

If you want your scones to cook to a lovely golden brown, moisten the tops with a brush dipped in milk.

And to drink?

Tea, of course!

Source:

Based on a recipe by John Murphy, but warmly dedicated to my dear friends Conor and Frances (Frances makes the best scones in the whole of Dublin!).

Last modified on: April 12^th 2012

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