Return to listing

Rich Fruit Scones

These don’t need clotted cream and preserves – just serve them fresh and warm from the oven with a serious amount of really good butter.

 
 
 Rich Fruit Scones

  Makes about 8

Ingredients
 225g self-raising flour
 40g golden caster sugar
 75g spreadable butter
 50g mixed dried fruit
 1 large egg, beaten
 about 3-4 tablespoons milk to mix
 a little extra flour
 Pre-heat the oven to 220°C, gas mark 7
Oven temperatures and Conversions
Click here for information
Equipment
Equipment: You will need a Delia Online Baking Sheet or similar, with a non-stick liner and a 5cm plain (or fluted) cutter

This recipe is from Delia's Cakes

Method

First sift the flour into a bowl then add the sugar and rub the butter into the dry ingredients until the mixture looks crumbly. Now sprinkle in the dried fruit, pour in the beaten egg and add 3 tablespoons of milk.

Start to mix to a dough with a knife, then bring the mixture together using your hands – it should be a soft but not a sticky dough, so add more milk (a teaspoon at a time) if the dough seems too dry.  Form the dough into a ball and turn it out onto a lightly floured working surface.

Now, with a floured rolling pin, roll it out very lightly to a thickness of about 3cm. (This thickness is vital. The reason scones don’t rise enough is because they are rolled too thin.)

Then take the pastry cutter and tap it sharply so that it goes straight through the dough – do not twist or the scones will turn out a strange shape!

When you have cut as many as you can, knead the remaining dough together again and repeat. Then place the scones on the baking sheet, dust each one with flour and bake near the top of the oven for 12–15 minutes.

When they’re done they will have risen and turned a golden brown. Remove them to a cooling tray and serve very fresh, split and spread with butter.

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


Plain Scones 

Plain Scones

Plain, meaning without added fruit, but light, airy and just the right amount of crusty surface makes these scones the perfect backdrop to preserves and clotted cream.

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... Mango Chutney
23 Nov 2014 02:17
Coffee Break Atypical
22 Nov 2014 23:03
Food and travel Venice
11 Nov 2014 09:07
Ingredients SALTED WALNUTS
22 Nov 2014 21:33
Can Anyone Help? Christmas puddings
22 Nov 2014 19:17
Books Video
21 Oct 2014 19:59
Equipment For Christina
15 Nov 2014 14:55
Gardening Gardening
28 Oct 2014 21:33
 
NetObserver
CMS solutions by REDtechnology.com