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.
77,8374.2/5 for 20 ratings
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Last modified on: September 12th 2018

For 20 scones, you will need:

Change those ingredients for: 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.
Keeping: Several days in an airtight tin .
At what time?
  • When will I finish if I start the recipe 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

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).

How much will it cost?

Note : These prices are only approximate

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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)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Brownie, Chocolate cake, Pistachio madeleines, Dipping bread with cheese, Pogne de Romans, ... All
MilkMilk: You can get more informations, or check-out other recipes which use it, for example: Polenta, Thin endive tart, Liège waffles, Pan-baked hash brown (Hash-brown casserole), Two-cheese quiche, ... All
RaisinsRaisins: You can check-out other recipes which use it, like for example: Sweet pancake rolls from Brittany, Chocolate cereal bars, Pecan fruit rolls , Kugelhof for Nanou, Pains briochés aux raisins, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Household cake (Gâteau de ménage), Lemon tart, Strawberries in a thyme and lemon-flavoured red wine reduction, Choux pastry (pâte à choux), Melon with port sorbet, ... All

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