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Dublin fruit scones


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.
67,2844.2/5 for 20 ratings
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Last modified on: September 12th 2018

For 20 scones, you will need:

How long does it take?

Fulfillment
PreparationCookingStart to finish
33 min.15 min.48 min.
Preservation:
Several days in an airtight tin
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
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Step by step recipe


Stage 1 - 15 min.
Dublin fruit scones : Photo of step #1
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).

Stage 2 - 5 min.
Dublin fruit scones : Photo of step #2
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.

Stage 3 - 3 min.
Dublin fruit scones : Photo of step #3
Drain the raisins thoroughly and add them to the mixture. Knead for a few seconds longer.

Stage 4 - 10 min.
Dublin fruit scones : Photo of step #4
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.

Stage 5 - 15 min.
Dublin fruit scones : Photo of step #5
Arrange the scones on a baking sheet, coat with beaten egg yolk, and bake for around 15 minutes.

Stage 6
Dublin fruit scones : Photo of step #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.

Nutritional information

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

How much will it cost?

Note : These prices are only approximate

Change currency:

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!).

More recipes?

This recipe use (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Breton sablé biscuit dough, Half-cooked chocolate cake with raspberry coulis, Flaky chocolate brioche, Linzer torte, "BN style" chocolate-filled biscuits, ... All
MilkMilk: You can get more informations, or check-out other recipes which use it, for example: Buckwheat pancakes, Chocolate rolls (petits pains), Alsatian apple tart, Mustard baps, Crème de foie gras, ... All
RaisinsRaisins: You can check-out other recipes which use it, like for example: Cramique, Apple Strudel, Panettone, Chocolate cereal bars, Benoîton, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Lemon Confectioner's Custard, Alsatian apple tart, Jam doughnuts, Chocolate and vanilla crème brûlée, Brioche Tatin, ... All

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