Fruit Filled Scones Recipes

FRUIT SCONES

Steps:

• Heat oven to 220C/200C fan/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
• Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.
• Make a well in the dry mix, then add the liquid and sultanas and combine it quickly with a cutlery knife - it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Pat into a round about 4cm deep.
• Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what's left of the dough back into a round to cut out another four.
• Brush the tops with beaten egg, then carefully place onto the hot baking tray.
• Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few mins to refresh.

HOW TO MAKE PERFECT SCONES

Steps:

• Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
• Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the add-ins, then mix together until everything appears moistened.
• Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it's too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges. To make 10-12 drop scones: Keep mixing dough in the bowl until it comes together. Drop scones, about 1/4 cup of dough each, 3 inches apart on a lined baking sheet. To make mini (petite) scones, see recipe note.
• Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
• Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
• Meanwhile, preheat oven to 400°F (204°C).
• Line a large baking sheet with parchment paper or silicone baking mat(s). If making mini or drop scones, use 2 baking sheets. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
• Bake for 18-26 minutes or until golden brown around the edges and lightly browned on top. Larger scones take closer to 25 minutes. Remove from the oven and cool for a few minutes. Feel free to top with any of the toppings listed in the recipe Note below.
• Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

SCOTTISH FRUIT-FILLED SCONES

Steps:

• Preheat oven to 425F degrees.
• Combine flour, baking powder, and salt into a large bowl; stir to mix well.
• Add butter and cut in with a pastry cutter until mixture looks like fine granules.
• Add sugar, raisins and mix.
• Add milk, vanilla, and cinnamon and stir with a fork until soft dough forms.
• Form dough into a ball, put on a lightly floured board, and give 10 to 12 kneads.
• Roll out dough to a flat shape between ¼“and ½“ thick.
• Using a floured doughnut cutter, cut out 12 solid disks and 6 with a hole in the center.
• Place a solid disk on a greased cookie sheet.
• Place a disk with a hole on top and fill the hole with fruit.
• Cover with another solid disk and pinch edges to seal.
• Re-roll and cut scraps and repeat cutting until all dough is used.
• Bake for 12 – 14 minutes or until medium brown on top.
• Put on a wire rack and cool before serving.
• ***Warning***the fruit filling is very hot fresh from the oven, always allow the scones to cool a few minutes before eating.

FRUIT FILLED SCONES

Steps:

• Filling:.
• Simmer fruit and sugar in a saucepan on the stove until tender. Dissolve cornstarch in water and add to fruit. Simmer just until thickened. Cover and chill.
• Scone:.
• Preheat oven to 375.
• Combine flour, sugar, baking powder and salt in a large bowl.
• Cut in cold butter using a pastry knife, or a food processor with the blade attachment.
• In a different bowl beat the egg, add cream and vanilla paste/pulp.
• Pour liquids into dry ingredients and stir just to combine (don't over work or the scones will be tough and not flaky).
• Measure out 1/4 cups of batter on a cookie sheet and fill however you like.
• Dust tops with sugar.
• Bake for 16 minutes or until lightly golden brown.