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.
111K 4.2/5 based on 21 reviews
Last modified on: September 12th 2018
Keywords for this recipe: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
Change measures:
Times for this recipe
Preparation: 33 min.
Cooking: 15 min.
All in all: 48 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 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).
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.
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 | 40 10 % | 340 30 % | 70 10 % | 2,640 130 % | 11,070 130 % |
| Per 100 g | 5 2 % | 50 5 % | 10 2 % | 410 20 % | 1,700 20 % |
| Per scones | 1 1 % | 20 2 % | 3 1 % | 130 7 % | 550 7 % |
How much will it cost?
- For 20 scones : 1.60 €
- Per scones : 0.08 €
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: Oat financiers for Louise, Caribbean upside-down cake, Rabbit civet, Toffee apple upside-down cake, Jam doughnuts, ... See them all 194
Milk
Like these other recipes: Pan-baked hash brown (Hash-brown casserole), Ciabatta, Almond tuiles, Bonnevaux apple tart, Chocolate eclairs, ... See them all 60
Raisins
Like these other recipes: Tyrolean apple crumble, Apple Strudel, Frozen Nougat, Soft apple cookies, Raisin breads (pains aux raisins), ... See them all 20
Caster sugar
Like these other recipes: Macaronade mixture, Passion fruit jellies, Pear charlotte, Little caramelized peach tarts, Pavlova, ... See them all 350
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