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
60 scones
9 IngredientsLast modified on: September 12th 2018
For 60 scones, you will need:
- 1
300 g raisins - 2
750 g flour - 3
210 g butter - 4
30 g baking powder - 5
375 ml Milk - 6
3 pinches salt - 7
225 g caster sugar - 8
450 ml rum (optional) - 9
60 g beaten egg - Total weight: 1,950 grams
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 300 g raisins to swell.
If you like the taste, soak them afterwards in 450 ml rum for 30 minutes.
Preheat the oven to 200°C (390°F).
If you like the taste, soak them afterwards in 450 ml rum for 30 minutes.
Preheat the oven to 200°C (390°F).
Stage 2 - 5 min.
Put into a food-mixer bowl: 750 g flour, 210 g butter, 30 g baking powder, 375 ml Milk, 3 pinches salt and 225 g 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 | 110 RDI=40 % | 1,020 RDI=100 % | 220 RDI=30 % | 7,930 RDI=400 % | 33,220 RDI: 400 % |
| 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 60 scones : 4.80 €
- 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
Like these other recipes: Pitta bread, Flamiche, Fish fillet with preserved lemons, Sesame cookies, Boeuf (beef) bourguignon, ... See them all 201
Milk
Like these other recipes: Little vanilla, clementine and chestnut verrines, Bonnevaux apple tart, Ciabatta, Polenta, Mouna, ... See them all 60
Raisins
Like these other recipes: Moist cereal bars, Cramique, Panettone, 3-fruit brioche loaf, Pecan fruit rolls , ... See them all 20
Caster sugar
Like these other recipes: Confit of quinces in Macvin, Blackcurrant, vanilla and lime verrine , Peach and verbena feuilleté, Paris flan filling, Apple and almond cake, ... See them all 361
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