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.
90K 21 4.2
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Last modified on: September 12th 2018

Keywords for this recipe:SconesIrelandDublin cityTeaEnglandDry grapesSmall cakes

For 20 scones, you will need:

Change these quantities to make: 10 scones 20 scones 40 scones 60 scones

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
33 min.15 min.48 min.
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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.


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!


Several days in an airtight tin .

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
2,625 Kcal or 10,990 Kj35 gr341 gr72 gr
131 %14 %32 %11 %
Per 100 g
Energetic valueProteins CarbohydratesFats
328 Kcal or 1,373 Kj4 gr43 gr9 gr
16 %2 %4 %1 %
Per scones
Energetic valueProteins CarbohydratesFats
131 Kcal or 548 Kj2 gr17 gr4 gr
7 %1 %2 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

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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)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Chocolate almond cookies, Kouign-amann, Fillet of salmon meunière, Grated potato cakes, Pesto crackers, ... All
MilkMilk: You can get more informations, or check-out other recipes which use it, for example: Lime crémeux, Loaf for "les filles'", Mustard baps, Kugelhof for Nanou, Cherry clafoutis, ... All
RaisinsRaisins: You can check-out other recipes which use it, like for example: Chocolate cereal bars, Little apple turnovers with almonds and raisins, Cramique, Frozen Nougat, Panettone, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Minted Melon, Coconut sweetcrust pastry, "BN style" chocolate-filled biscuits, Two-coloured chocolate-orange tart, Apple charlotte with toasted brioche, ... All

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