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Name: Dublin fruit scones
Prep time: 33 min
Cook time: 15 min
Total time: 48 min
Yield: 20 scones
Cuisine: french
Ingredients: 100 g raisins; 250 g flour; 70 g butter; 10 g baking powder; 125 ml milk; 1 pinch salt; 75 g caster sugar; 150 ml rum; 20 g beaten egg

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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.

67,2844.2/5 for 20 ratings

Last modified on: September 12^th 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

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Measures:

How long does it take?

Fulfillment

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

Preservation:

Several days in an airtight tin

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?

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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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 20 scones : 3.70 €
Per scones : 0.19 €

Note : These prices are only approximate

Change currency:

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 use (among others)

	Flour: You can get more informations, or check-out other recipes which use it, for example: Breton sablé biscuit dough, Half-cooked chocolate cake with raspberry coulis, Flaky chocolate brioche, Linzer torte, "BN style" chocolate-filled biscuits, ... All
	Milk: You can get more informations, or check-out other recipes which use it, for example: Buckwheat pancakes, Chocolate rolls (petits pains), Alsatian apple tart, Mustard baps, Crème de foie gras, ... All
	Raisins: You can check-out other recipes which use it, like for example: Cramique, Apple Strudel, Panettone, Chocolate cereal bars, Benoîton, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Lemon Confectioner's Custard, Alsatian apple tart, Jam doughnuts, Chocolate and vanilla crème brûlée, Brioche Tatin, ... All

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