Name: Dublin fruit scones
Prep time: 33 min
Cook time: 15 min
Total time: 48 min
Yield: 20 scones
Ingredients: 100 g raisins; 250 g flour; 70 g butter; 10 g baking powder; 125 ml milk; 1 pinch salt; 75 g caster sugar; 150 ml rum; 1 beaten egg yolk

Step by step recipe:

15 min.
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).
5 min.
Put into a food-mixer bowl: 250 g flour, 70 g butter, 10 g baking powder, 125 ml milk, 1 pinch salt and 75 g caster sugar.

Start on low speed and knead until the dough is evenly mixed.
3 min.
Drain the raisins thoroughly and add them to the mixture. Knead for a few seconds longer.
10 min.
Press the dough out by hand on a floured worktop to about 1 cm ( ½ inch) thick.

Cut out circles about 6 cm (2.5 inches) in diameter. A cutter is ideal for this, but an upturned glass works fine.
15 min.
Arrange the scones on a baking sheet, coat with beaten egg yolk, and bake for around 15 minutes.
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!

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!).

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