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Title: Fruit Scones
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Fruit Scones

Preheat oven to 400 degrees F Get out a non-stick cookie sheet or use light coating of cooking spray Combine dry ingredients flour oats baking powder baking soda salt in a large bowl. Bake in a preheated oven 220C425FGas 8 on upper shelf position for 10 mins approx.

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Measure the flour and baking powder into a large bowl add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.

Fruit scones. Wet Ingredients I used cream in the dough mixture and just a little milk to brush the top of the fruit scones prior to baking. Cut into scones with a cutter dipped in flour. Place on a floured preheated baking sheettray glaze if liked with beaten egg or milk.

Dry Ingredients Youll need salt sugar and regular flour to bake these fruit scones. Grease two baking sheets with a little butter and set aside. Add the cubes of butter keeping all the ingredients as cold as possible.

I often use a mixture of sultanas and raisins. Now sprinkle in the dried fruit pour in the beaten egg and add 3 tablespoons of milk. A video looking at baking scones.

Fruit scones can be eaten hot but not straight from the oven. About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy Safety How YouTube works Test new features 2021 Google LLC. A delicious fruit scone is an ultimate treat at any time of day and of course is the quintessential part of a traditional afternoon tea.

You dont need a recipe that calls for a specific fruit to make fruit scones. Sultanas are the best choice for a scone. Put the flour and baking powder into a large chilled mixing bowl.

Lightly grease two baking sheets. Scones have a long history as they can be dated back to 1500s Scotland where they were prepared with oats and cooked on a griddle. Use our master Scone recipe and instead of using 1 cup of dried fruit use 1 cup of chopped fresh fruit.

Roll out lightly to 1 in thickness. Preheat the oven to 220CFan 200Cgas 7. Alternatively they are also good served cold and always best eaten fresh.

Lightly grease a large baking sheet. How to make Fruit Scones. They will need to cool slightly.

Make a well in the centre of the mixture. Make sure your butter is cold. You can substitute gluten-free flour or other flour alternatives.

Put the flour in a bowl with the salt and baking powder then mix with a wooden spoon to combine. Vegan Edinburgh fruit scones are an old-fashioned Scottish bake that originates in the beautiful capital city of Edinburgh. There are so many delicious varieties of summer fruit and no reason to stop baking fruit scones when summer fades.

I added butter and rubbed the mixture together with my fingers until it formed fine crumbs. First sift the flour into a bowl then add the sugar and rub the butter into the dry ingredients until the mixture looks crumbly. In a bowl I stirred together self raising flour baking powder and caster sugar.

Preheat the oven to 220C fan 200C425FGas 7. For the best fruit scones make sure your dried fruit is as fresh as possible too. Line a baking sheet with nonstick baking paper.

Add the butter then rub together with your fingertips until the mixture looks like fine breadcrumbs then stir through the caster sugar. Sift the flour salt bicarbonate of soda and cream of. Stir in the sugar and the dried fruit.

Pre-heat your oven to 220c 200c for fan assisted oven or Gas Mark 7. Butter or Jam Optional and just for serving.

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