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
20 scones
9 IngredientsLast modified on: September 12th 2018
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 g Milk - 6
1 pinch salt - 7
75 g caster sugar - 8
150 g rum (optional) - 9
20 g beaten egg - Total weight: 650 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 100 g raisins to swell.
If you like the taste, soak them afterwards in 150 g rum for 30 minutes.
Preheat the oven to 200°C (390°F).
If you like the taste, soak them afterwards in 150 g 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 g 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 RDI=10 % | 340 RDI=30 % | 70 RDI=10 % | 2,640 RDI=130 % | 11,070 RDI: 130 % |
| 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 20 scones : 1.60 €
- 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: Provençal colombier for Pentecost, Basic cake batter - the French way, Caramelized apple and walnut cake, Hollandaise sauce, Aperitif rolls, ... See them all 201
Milk
Like these other recipes: Choux pastry (pâte à choux), Bechamel sauce, Hamburger buns, Little vanilla, clementine and chestnut verrines, Ciabatta, ... See them all 60
Raisins
Like these other recipes: Caramel semolina pudding with raisins, Little apple turnovers with almonds and raisins, Chocolate cereal bars, Soft apple cookies, Cramique, ... See them all 20
Caster sugar
Like these other recipes: Coconut-vanilla cream for Elsa , Kugelhof for Nanou, Brioche dough, Foie gras cured in salt, Nanou's chocolate cake, ... See them all 361
Other recipes you may also like
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .July 4th 2018337 K4 2 hours 30 min.
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.September 16th 2020533 K 44.2 14 hours 30 min.
Citrus crunch
These are fine crumbs of candied citrus peel. It can be used to sprinkle a dessert or other preparation to add both crunch and the flavour of the chosen citrus fruit. It is easy to prepare well in advance, and will keep in an airtight jar. This recipe is given for clementines, but can be made with...February 2nd 2016238 K3.7 1 hour 20 min.
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your...July 1st 2019488 K 23.8 35 min.
Four-tier glasses
This starter recipe, served in a glass, consists of four tiers of different vegetable preparations. Each can be made the day before, and it's only the assembly that is tricky.June 2nd 2015267 K5 1 hour 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.