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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

Last modified on: September 12^th 2018

Keywords for this recipe:Scones Ireland Dublin city Tea England Dry grapes Small cakes

For 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

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

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
33 min.	15 min.	48 min.

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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).

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.

Stage 3 - 3 min.

Drain the raisins thoroughly and add them to the mixture. Knead for a few seconds longer.

Stage 4 - 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.

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.

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 %

% 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).

How much will it cost?

For 20 scones : 3.70 €
Per scones : 0.19 €

Change currency:

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!).

More recipes?

This recipe uses (among others)

	Flour: 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
	Milk: 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
	Raisins: 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 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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