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Dublin fruit scones

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

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.

158 K 4.2/5 (21 reviews)

50 min.

Easy

1.60 €

20 scones

9 Ingredients

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: 650 grams

Times for this recipe

Preparation: 35 min.

Cooking: 15 min.

All in all: 50 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end 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).

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 .

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!).

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	40 RDI=10 %	340 RDI=30 %	70 RDI=10 %	2,640 RDI=130 %	11,070 RDI: 130 %
Per 100 g	5 RDI=2 %	50 RDI=5 %	10 RDI=2 %	410 RDI=20 %	1,700 RDI: 20 %
Per scones	1 RDI=1 %	20 RDI=2 %	3 RDI=1 %	130 RDI=7 %	550 RDI: 7 %