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.
118 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 ml raisins - 2
1 litre 170 ml flour - 3
217 mls butter - 4
30 mls baking powder - 5
375 ml Milk - 6
3 pinches salt - 7
225 mls caster sugar - 8
450 ml rum (optional) - 9
60 mls 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 300 ml 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: 1 litre 170 ml flour, 217 mls butter, 30 mls baking powder, 375 ml Milk, 3 pinches salt and 225 mls 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 | 90 RDI=40 % | 1,010 RDI=100 % | 200 RDI=30 % | 6,220 RDI=310 % | 26,040 RDI: 310 % |
| Per 100 g | 5 RDI=2 % | 60 RDI=6 % | 10 RDI=2 % | 390 RDI=20 % | 1,650 RDI: 20 % |
| Per scones | 1 RDI=1 % | 20 RDI=2 % | 3 RDI=1 % | 100 RDI=5 % | 430 RDI: 5 % |
How much will it cost?
- For 60 scones : 4.45 €
- 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: Special small breads, Chocolate sweetcrust pastry, Provençal colombier for Pentecost, Cottage cheese tart, Moist chocolate cake, ... See them all 201
Milk
Like these other recipes: Pretzels, Nantes Tourton, Polpete, Crème de foie gras, Artichoke Soup, ... See them all 60
Raisins
Like these other recipes: Chocolate mendiants, Panettone, You should not add raisins to recipes dry , Moist cereal bars, 3-fruit brioche loaf, ... See them all 20
Caster sugar
Like these other recipes: Caramel rice pudding, Piedmont pyramids, Rolled chestnut and apple brioche, Peach and verbena feuilleté, Apple Strudel, ... See them all 361
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