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.
68,5524.2/5 for 20 ratings
Last modified on: September 12th 2018
For 20 scones, you will need:
- 1
100 g raisins - 2
250 g flour - 3
70 g butter - 4
10 g baking powder - 5
125 ml milk - 6
1 pinch salt - 7
75 g caster sugar - 8
150 ml rum (optional) - 9
20 g beaten egg - Total weight: 800 grams
How long does it take?
Time required for this recipe:
Keeping: Several days in an airtight tin .
| Preparation | Cooking | Start to finish |
|---|---|---|
| 33 min. | 15 min. | 48 min. |
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?
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.
Nutritional information
How much will it cost?
- For 20 scones : 3.70 €
- Per scones : 0.19 €
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 uses (among others) | Flour: You can get more informations, or check-out other recipes which use it, for example: Sesame fried scampi, Plain cake, Langoustine sabayon tart, Puff or flaky pastry (pâte feuilletée), Little lemon biscuits, ... All |
| Milk: You can get more informations, or check-out other recipes which use it, for example: Chaud-froid of grapefruit, pineapple and lime custard , Almond tuiles, Ciabatta, Lemon Confectioner's Custard, Chocolate cream, ... All |
| Raisins: You can check-out other recipes which use it, like for example: Benoîton, Cramique, Chocolate cereal bars, Pains briochés aux raisins, Pecan fruit rolls , ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Macarons (the original French macaroons) , Pistachio tiramisu, Quick Strawberry Millefeuille, Passion fruit jellies, Cherry clafoutis, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-09-22)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.