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.
There are also sweeter versions and scones with dried fruit, like the ones I have made here.
91K 21 4.2
Last modified on: September 12th 2018
Keywords for this recipe:SconesIrelandDublin cityTeaEnglandDry grapesSmall cakesFor 20 scones, you will need:
- 0
100 g raisins - 1
250 g flour - 2
70 g butter - 3
10 g baking powder - 4
125 ml milk - 5
1 pinch salt - 6
75 g caster sugar - 7
150 ml rum (optional) - 8
20 g beaten egg - Total weight: 800 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 33 min. | 15 min. | 48 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 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).
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.
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.
Start on low speed and knead until the dough is evenly mixed.
Stage 3 - 3 min.
Drain the raisins thoroughly and add them to the mixture. Knead for a few seconds longer.
Stage 4 - 10 min.
Stage 5 - 15 min.
Arrange the scones on a baking sheet, coat with beaten egg yolk, and bake for around 15 minutes.
Stage 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.
For more traditional Irish plain scones, just make them without sugar or fruit.
And to drink?
Tea, of course!
Keeping
Several days in an airtight tin .
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,625 Kcal or 10,990 Kj | 35 gr | 341 gr | 72 gr |
| 131 % | 14 % | 32 % | 11 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 328 Kcal or 1,373 Kj | 4 gr | 43 gr | 9 gr |
| 16 % | 2 % | 4 % | 1 % |
| Per scones | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 131 Kcal or 548 Kj | 2 gr | 17 gr | 4 gr |
| 7 % | 1 % | 2 % | 1 % |
How much will it cost?
- For 20 scones : 3.70 €
- Per scones : 0.19 €
Note : These prices are only approximate.
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!).
This recipe uses (among others)
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Prune Far, Rolled chestnut and apple brioche, Craquelin (sweet cracker dough), Sandwich bread, Breton sablé biscuit dough, ... All |
 | Milk: You can get more informations, or check-out other recipes which use it, for example: Pretzels, Loaf for "les filles'", Crusty pistachio, almond and apricot flan, Potimarron (Japanese chestnut pumpkin) purée, French custard tart, ... All |
 | Raisins: You can check-out other recipes which use it, like for example: Panettone, Benoîton, 3-fruit brioche loaf, Pecan fruit rolls , Cramique, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Chocolate cream, Milk rolls, Caramelised apple custards, Household cake (Gâteau de ménage), Moist chocolate cake, ... All |
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