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.
There are also sweeter versions and scones with dried fruit, like the ones I have made here.
121 K 4.2/5 (21 reviews)
50 min.
Easy
40 scones
9 IngredientsLast modified on: September 12th 2018
For 40 scones, you will need:
- 1
1 cup raisins - 2
3 1⁄3 cups flour - 3
2⁄3 cup butter - 4
1 ½ tablespoon baking powder - 5
1 cup Milk - 6
2 pinches salt - 7
2⁄3 cup caster sugar - 8
1 1⁄3 cup rum (optional) - 9
3 tablespoons beaten egg
Change measures:
Times for this recipe
Preparation: 35 min.
Cooking: 15 min.
All in all: 50 min.
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 1 cup raisins to swell.
If you like the taste, soak them afterwards in 1 1⁄3 cup rum for 30 minutes.
Preheat the oven to 200°C (390°F).
If you like the taste, soak them afterwards in 1 1⁄3 cup rum for 30 minutes.
Preheat the oven to 200°C (390°F).
Stage 2 - 5 min.
Put into a food-mixer bowl: 3 1⁄3 cups flour, 2⁄3 cup butter, 1 ½ tablespoon baking powder, 1 cup Milk, 2 pinches salt and 2⁄3 cup caster sugar.
Start on low speed and knead until the dough is evenly mixed.
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.
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.
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 | 70 RDI=30 % | 680 RDI=60 % | 150 RDI=20 % | 5,290 RDI=260 % | 22,150 RDI: 260 % |
| 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 % |
How much will it cost?
- For 40 scones : 3.20 €
- Per scones : 0.10 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Flour
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Milk
Like these other recipes: Lemon Confectioner's Custard, Crème brulée, Prune Far, Apricot blancmange, Choux pastry (pâte à choux), ... See them all 60
Raisins
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Caster sugar
Like these other recipes: Shortcrust pastry (pâte brisée), Citrus tart, Little apple and verbena tarts, Cooking sugar, Tatin apples with mascarpone cream, ... See them all 361
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