Dublin fruit scones


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.
111K 4.2/5 based on 21 reviews
Grade this recipe:

Last modified on: September 12th 2018

Keywords for this recipe:
For 20 scones, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 33 min.
Cooking: 15 min.
All in all: 48 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.
Dublin fruit scones
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.
Dublin fruit scones
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.
Dublin fruit scones
Drain the raisins thoroughly and add them to the mixture. Knead for a few seconds longer.

Stage 4 - 10 min.
Dublin fruit scones
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.
Dublin fruit scones
Arrange the scones on a baking sheet, coat with beaten egg yolk, and bake for around 15 minutes.

Stage 6
Dublin fruit scones
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 recipe40 10 %340 30 %70 10 %2,640 130 %11,070 130 %
Per 100 g5 2 %50 5 %10 2 %410 20 %1,700 20 %
Per scones1 1 %20 2 %3 1 %130 7 %550 7 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Sulfites, Gluten, Milk, Egg
How much will it cost?
  • For 20 scones : 1.60 €
  • Per scones : 0.08 €

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)
Other recipes you may also like
Exotic fruit tart
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.
May 27th 2020312K5 2 hours 23 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
January 27th 2017743K 313.7 36 min.
Coconut paste
Coconut paste
Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is.
October 13th 2010284K 14 15 min.
Green parsley sauce
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.
February 21th 2011507K 44.3 23 min.
Ramekins of duchess potatoes
Ramekins of duchess potatoes
Duchess potatoes are a mix of mashed potato and egg yolks, cooked in the oven, in a decorative shape and delicious. In this recipe they top a ramekin containing a layer of mashed potato, cooked leek, and thinly sliced bacon.
March 4th 2020291K 24.6 2 hours 5 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-09-22)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page