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Ingredient
Mixed Dried Fruit Scones
Introduce
Chef :
Hiroko ListonMixed Dried Fruit Scones
I needed to use some leftover Mixed Dried Fruit, so I decided to add them to Scones. All my Scone recipes are based on Auntie Loran’s recipe that doesn’t require Egg. The amount of the leftover Mixed Dried Fruit was not enough, so I added extra Sultanas and Black Currants. I was afraid that I had added too much, but I don’t think it was too much. The scones made with generous amount of Dried Fruit were delicious.
Ingredient
Food ration :
12 SconesCooking time :
30 minutes
2 cups
Self-Raising Flour
1/4 cup
Caster Sugar OR Brown Sugar
1/4 teaspoon
Salt
1 teaspoon
Cinnamon
60 g
Cold Salted Butter
2/3 cup
Milk
Cooking instructions
* Step 1
Preheat oven to 220℃. Line a baking tray with baking paper.
* Step 2
Place Flour, Sugar, Salt and Cinnamon in a large bowl, and mix to blend. Cut the Butter into small cubes and add to the flour mixture. Using fingertips, rub the Butter pieces into flour mixture until mixture resembles fine breadcrumbs.
* Step 3
Add Milk and stir until a sticky dough forms. Add Mixed Dried Fruit, and gently combine evenly, and form a soft dough. DO NOT over-Knead the dough. It might be quite sticky.
* Step 4
Divide the dough in half. On a well floured surface, gently flatten each dough to 2cm thick round. Cut each round into 6 pieces.
* Step 5
Place Scones on prepared tray. Bake for 12 to 15 minutes or until golden and hollow when tapped on top. I baked 12 minutes.
* Step 6
Cool them on a wire rack.
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