2 May 2009

fruit scones

Anyone have tea to go with scones?
fruit scones
adapted from The Baking Book by Jane Bull
published by DK
later edited by me
180 degrees Celsius
fan forced
makes 12 mini scones
  • 1 cup self-raising flour
  • 1 tsp baking powder
  • 50 grams butter, cut into small cubes
  • handful of dried fruits, cut into small pieces
    (I used dried mango)
  • 3 Tb sugar
  • 1/2 cup buttermilk
    (normal milk or water can be used as well)


1. Sift flour and baking powder into a mixing bowl.
2. Add the butter cubes to the flour mixture.

3. Rub butter in with flour using your fingertips until it resembles crumbs.
4. Add the sugar and dried fruits. Stir to combine.
5. Make a well in the centre of the dry mixture. Pour in the buttermilk.
6. Stir through the milk into the flour mixture to make a soft dough.
NOTE: If your dough is wet and sticky, sift about 1 Tb of flour on top to make it less sticky. If 1 Tb isn't enough, try using another Tb of flour.
7. Wrap the dough in cling wrap and roll out to the thickness you want it.
(I rolled my dough a bit too thin, that's why I have flat scones ;D)
8. Lightly flour a chopping board and place dough on top. Using a floured cutter cut the dough and place on a greased tray. Roll the leftover dough into balls.
9. Brush the scone top with milk.

10. Bake for 15-20 minutes or until scones are firm and golden.