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Dublin fruit scones (Slideshow version)

Dublin fruit scones : Photo of step #26

Stage 6/6 :

Remove from the oven as soon as they are turning 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.

And to drink?

Tea, of course!

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