- Dish type
- Fruit scones
Serve these scones warm with clotted cream and strawberry jam.
220 people made this
- 225g plain flour
- 4 teaspoons baking powder
- 5 tablespoons unsalted butter
- 5 tablespoons caster sugar
- 160ml full fat milk
- 70g currants
- 1 egg yolk, beaten
MethodPrep:20min ›Cook:15min ›Ready in:35min
- Preheat oven to 200 C / Gas 6. Lightly grease a baking tray or line with baking parchment.
- Sift flour and baking powder into a medium bowl. Rub butter and sugar into flour to form a fine crumble. Make a well in centre, and add milk and currants. Knead gently together, being careful not to over mix. Dough will be sticky.
- On a generously floured surface, roll out dough to 2cm thickness. Stamp out 5cm rounds with a pastry cutter. Transfer to prepared tray, and brush tops with egg yolk. Allow to stand for 15 minutes.
- Bake in preheated oven until risen and lightly golden on top, 12 to 15 minutes. Remove to a rack to cool.
Reviews & ratingsAverage global rating:(144)
Reviews in English (132)
Used different ingredients.I wash nd cut up 110g of fresh strawberries and put them instead of currants but more flour will be needed because the juice from the strawberries makes it too wet.-24 Oct 2010
Excellent. Used sr flour and only 2 teaspoon baking powder. Cooked on 220 and barely took 10 minutes! Delicious with jam and cream. My husband loves them.-06 Jul 2017
Mine went like rock cakes but my hubby loved them.I am now going to make some more-06 Apr 2015
Betty's of York Tea Room Fat Rascals - Fruit Buns/Scones
When I worked in York, I used to nip down to Betty's of York Tea Rooms in my lunch break and treat myself to one of these delicious buns! Actually, they are a cross between a bun and a scone, and Betty's Fat Rascals differ from some other recipes, as they have whole blanched almonds and glace cherries on top! The origin of the name is unknown, but they are thought to have been made since the mid 19th Century - under the name of Fat Rascals! They originate from Yorkshire and Durham, and are very popular in most bakeries in the North East of England. These tasty fruit and peel buns are wonderful with a cuppa, to take on a picnic or, to tuck into a lunch box for the hungry workers and children! The original recipe uses lard, probably where the word &quotFat&quot comes from - but I am not a lover of lard, so I have specified butter. A poignant historical note: A few years after Betty’s opened its doors in York war broke out, and Betty’s – in particular the basement ‘Betty’s Bar’ – became a favourite haunt of thousands of airmen stationed around York. ‘Betty’s Mirror’, on which many of them engraved their signatures with a diamond pen, remains on display today as a fitting tribute to their bravery, as obviously, some never came back. (NB: I note that a reviewer has said these are NOT Betty's Fat Rascals!! Well of course they aren't, as I don't have the &quotsecret&quot recipe - but they are a very close match! There are dozens of Fat Rascals recipes throughout Yorkshire, this recipe is as close as you will get outside Betty's Tea Room! Enjoy them as a typical Yorkshire treat, as I still do in France!)
- 450gself-raising flour
- 115gsoft margarine
- 85gcaster sugar
- 1 egg, beaten
- Strawberry jam and clotted cream to serve
- Preheat the oven to 200C/gas mark 6. Add the flour and margarine to the bowl of an electric mixer and rub in the margarine until the mixture resembles fine crumbs. Stir in the sugar and sultanas.
- Add the egg and gradually mix in 150ml of the milk to make a soft dough. Knead lightly on a floured surface then roll out thickly to a generous 2cm thickness, or two fingers.
- Stamp out circles using a 7cm fluted biscuit cutter and transfer the scones to a lightly oiled baking sheet.
- Knead the trimmings and continue rolling and stamping until you have made eight scones.
- Brush the top of the scones with a little of the remaining milk, then bake for 10&ndash15 minutes until well risen and golden brown.
- Serve warm, split and topped with jam and clotted cream.
Brandied Fruit Scones
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
A great batch of scones requires only a few ingredients, but fast hands are essential for working the flour, cold butter and cream into a firm, substantial dough. Brandied dried fruit is added to this traditional dough, and the result is a holiday treat that carries notes of warming spices and citrus. The dough can be cut and baked immediately, or stored in the freezer and baked to order. Brush with heavy cream and sprinkle with sugar before they go into the oven, and you’ll have a batch of scones with perfect crackly tops. These are best served warm with a generous slather of salted butter and a dot of piquant marmalade, but they’ll keep for a day or two if stored in an airtight container at room temperature.
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.
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Preheat the oven to 220°C (fan 200°C, gas mark 7) and line a baking tray with baking parchment.
Sieve the flour and baking powder into a large bowl and add the sugar and butter, rub together until the mixture resembles breadcrumbs then add the sultanas.
In a jug beat together the egg and milk then pour into the bowl and mix using a round bladed knife until a dough forms, then knead a little with lightly floured hands until smooth. Add a little more milk if necessary if the dough seems dry.
Press or roll the dough out on a lightly floured surface to a thickness of about 3-4cm, then using a 5cm round cutter cut 8 scones.
Place these on the baking tray, leaving about 5cm space in between, brush the tops with a little milk then bake in the oven for 15-20 minutes until they are golden brown and risen.
Easy Fruit Scones (Only 5 Ingredients!)
If you liked my Easy Scone Recipe you are going to love these Easy Fruit Scones! They’re packed with fruit, simple to make, and you only need 5 ingredients!
The Easy Scone Recipe that I shared last year would have to be my most popular recipe by far! It is popular on the blog and it is also very popular with my family. I have lost count of the number of times that I have made scones using that recipe!
While I love making those plain scones and topping them with raspberry jam and whipped cream, I miss not having a scone that is packed with fruit. I love a good fruit scone – I grew up with Mum making fruit scones on a Sunday afternoon! So I was determined to come up with a fruit version of the other easy scone recipe.
And now I think that I’ve done it! I have made these Fruit Scones a couple of times and they are wonderfully light and fluffy just like the non-fruit ones! They are packed with juicy mixed dried fruit and are sweet enough that you can eat them on their own without any extra topping. Although I have been tempted to break them in half and spread them with some butter when they are still warm and fresh from the oven!
These delicious fruit scones are also very easy to make and they only have five ingredients. I have sweetened them a little more with the addition of some icing/powdered sugar. This allows the scones to stay nice and fluffy. Plus I added some mixed dried fruit, but you could easily swap that for sultanas, raisins, dates, or even cranberries!
These Fruit Scones also freeze really well, so if you want to make up a big batch and then put some in the freezer you can! I hope you enjoy these fruit scones as much as my family and I do! For more scone inspiration head over to my Scones board on Pinterest!
Recipe: Fruit Scones
You know how it is – you have some friends round for afternoon tea, and everyone fancies a nice scone to go with their cuppa. But scones are sky-high syns, right? Especially ones that have cheese or fruit in them. And then there’s the lashings of butter to go on top – that’s more syns. Before you now it, you’ve blown your syns for the day, and then some!
I bet right now you’re hating me for bringing up the subject of scones, aren’t you? But fear not! You can have scones – nice fruity ones at that – for just four syns each. Do I hear a hurrah for that? I hope so!
F = Free food – eat as much of this as you like
S = Speed food – eat as much of this as you like, filling at least 1/3rd of your plate with it
P = Protein food – eat as much as you like
HEa = Healthy Extra A – daily dairy allowance
HEb = Healthy Extra B – daily fibre allowance
Makes 5 portions at 4 syns each (or 4 portions at 5 syns each)
- 100g self raising flour (16 syns)
- 28g/2 little snack packs raisins (4 syns)
- 2 tbsp artificial sweetener (F)
- 1 syn free yoghurt of your choice (F)
- Low-calorie spray oil (F)
- Pre-heat oven to 180C.
- Pop the flour, raisins, and sweetener in a mixing bowl.
- Add the yoghurt a little at a time, incorporating well, till you have a dough consistency. Depending on what yoghurt you use, you may not have to use all the yoghurt, so be careful!
- Spray a baking tray with low-cal spray oil.
- Divide your dough and space out on the tray.
- Bake in the oven for 15-18 minutes, till golden and hollow-sounding when tapped.
I made five scones (one is hidden underneath the others in the picture) and found them a good size.
You can use whatever yoghurt you like. The original recipe I saw called for vanilla Mullerlight, but I don’t tend to use those yoghurts, so I used a whole pot of Weight Watchers toffee apple yoghurt, which meant I had some very nice little chunks of apple throughout the scones, as well as the raisins, and a lovely light toffee apple flavour. The dough was very sticky, so I kind of just plopped the portions onto the tray, rather than having to roll them out or anything like that.
I tried one still warm out of the oven, and it didn’t need any butter or spread on it at all – it was light and fluffy and still slightly moist (in a good way!) from the yoghurt (because who likes a stick-dry scone? Nobody, I’m willing to bet!), and just nicely sweet and fruity. I’ll definitely make them again and may experiment with other flavours of yoghurt, but I think the toffee apple one will be hard to beat!
How to Make Traditional Irish Fruit Scones
Preheat the oven to 450 degrees. Lightly grease a baking sheet or line with parchment paper.
Sift the dry ingredients into a large bowl.
Cut in the butter until the mixture is coarse. The butter is easier to incorporate if it's nice and cold and you cut it into small cubes.
You can use a pastry cutter or just "rub" it in with the tips of your fingers and thumbs. Either way works. Most of the time I use my hands just so I won't have to wash another kitchen utensil. I'm lazy like that.
After you've cut or rubbed in the butter, add the raisins. You can use light or dark raisins or any other dried fruit that you like. I particularly like diced, dried apricots and have had delicious scones made with dried cherries.
Beat the egg together with the buttermilk. Make a well in the center of the flour and add the liquids. Stir together just until a dough forms. Do not overmix.
Turn out the dough onto a lightly floured surface. At this point, it really will look like a shaggy mess. Just pat it into a 1&rdquo thick rectangle. I sometimes knead it once or twice, but no more! Kneading will make the dough tough.
Cut the dough into 12 squares. Or make a circle and cut it into triangles. Whatever you like. Transfer the scones to the baking sheet. Brush with a bit of milk or cream.
Bake for 12 to 14 minutes or until lightly golden brown. Allow to cool slightly before serving.
Serve with some good Irish butter like Kerrygold and a bit of jam on the side.