Very Easy Teatime Fruit Scones Recipe at MyDish

Very Easy Teatime Fruit Scones

4 stars based on 16 reviews Rate this Recipe

Method

  • Pre-heat the oven to 230C/450F/Gas Mark 8.

  • Sift the flour, salt, baking powder into a bowl. Then rub in the fat until it resembles breadcrumbs. (Flora is ok, or baking fat but not low fat stuff!)

  • Add the sugar, the beaten egg and milk and mix until you have a fairly soft dough.

  • Turn onto a lightly floured surface and knead lightly.

  • Roll out and cut into rounds and place on the hot baking sheet.

  • Bake in the hot oven for about 10mins until golden and risen.

  • The secret is to start off with a very hot oven.

    • Tips

    • The fruit can be substituted for whatever you fancy. Works nice with dates, glace cherries, walnuts... one of my aunts puts in chunks of white chocolate. It's a very versatile recipe.

      You can substitute the white flour for wholemeal or go half and half and that's really delicious.

      You can also cook this in a tin to make a scone loaf. Obviously this takes a bit longer to cook though.

    Comments Add your comment

    • Quick and easy to make and taste lovely

      by Wendy D on Sun Jun 13 2010   reply to this comment

    • hi u made them and they were very good but the problem was that i used plain flour insted of self raising flour by acsident woops but i am makeing them agen today and hopefully they will turn out just fine x

      by charlie1039 on Sat Nov 7 2009   reply to this comment

    • thankyou i will try this out and tell you my results x

      by charlie1039 on Sat Nov 7 2009   reply to this comment

    Ingredients

    • 225g self raising flour
    • Pinch salt
    • 50g butter or margarine
    • 1 tsp baking powder
    • 1 egg beaten
    • 100ml milk
    • 50g dried fruit (mixed or whatever you prefer)
    • 50g sugar

    By Views 11263  Added Tue Sep 8 2009


    Fresh scones are vital at teatime: serve this while they're still warm with butter and jam.

     

    This recipe comes from my late Irish Granny. There were always scones for tea and this recipe is very versatile. This recipe is great because buttermilk is not essential and that can be hard to get in Britain. Save the buttermilk for the wheaten b Read More

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