Fruit Scones
Sweet tops and the rehydrated fruits add moisture . I use 3/4 cup of blueberries , because of price , but I prefer 1 cup of fruit , if it is something like crandberries .
Fruit Scones
Sweet tops and the rehydrated fruits add moisture . I use 3/4 cup of blueberries , because of price , but I prefer 1 cup of fruit , if it is something like crandberries .
Cooking Instructions
- 1
Hydrate dried fruit by pouring water or juice over fruit and letting it set. Submerge or use less and stir occasionally. Rum or brandy could also be used.
- 2
Preheat oven to 400°F
- 3
Mix dry ingredients. Flour, sugar and baking powder.
- 4
Cut in butter, or margarine, into dry ingredients.
- 5
Drain excess liquid from dried fruit, then mix evenly with previous ingredients.
- 6
Mix in 2/3 cups of milk and need dough a few times with an extra splash of milk if it is to dry to hold together. Keep a firm dough. Not too much extra
- 7
On wax paper sprinkle cinomon sugar (1/2 cup sugar and 1 Tbs cinomon) as you normally would do with flour. Roll out dough to an 8"circle.Sprinkle a good amount of cinomon sugar on top. Cut into 1" wide triangles. A pizza dough cutter works best. Place on a buttered cookie sheet.
- 8
Bake 15 minutes at 400°F
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
-
Scones Scones
I made my own versions of a recipe I saw in a magazine a while ago. I tried adding yogurt and other ingredients, but settled on this.In step 3, make sure you mix until the dough is crumbly. If you are using a cup to cut out the pieces, the dough will expand nicely if you use a cup with a thin rim. Recipe by lov_sweets
-
Sweet potato fruit scones Sweet potato fruit scones
#ingredient5The classic Scottish scones have undergone a lot of variations. We bake it with the ingredients we want to. Here’s a healthy touch to the otherwise basic fruit scone, by adding sweet potato
-
Apricot Cream Scones Apricot Cream Scones
Adapted from the Breakfast book. A quick and easy scone recipe that's delicious. I use dried apricots in this recipe but feel free to replace with other dried fruits. You can also replace a 1/4 cup of the apricots with golden raisins if you want a little variety. Happy Baking!
-
Scones Scones
With this quick, uncomplicated recipe you can eat all week like you went to the coffee shop without your wallet suffering from those prices. This recipe is for a plain scone, perfect for dipping in your favorite preserves or your cup of coffee. Each time you make them try something new: add chocolate, dried fruit, or nuts before you add the eggs and then continue on with the recipe as written. I hope you enjoy!
-
-
-
Scones Scones
The scones I had at a café were just too delicious that I became addicted. Since I like a simple taste that goes with jam and cream, I made these soft and fluffy with no sweetness.I used a half-amount of chocolate chips, 30 g. Jam tablets are also delicious.I use good flour when making scones. This time I used dolce.I think they're best when warm, so if they cool, please heat them in a microwave or toaster oven before eating. Recipe by nyonta -
Cranberry Scones Cranberry Scones
I made this by remembering the scones I learned in England. I added heavy cream instead of a lot of butter, and I also added my favourite cranberries.Please taste it when it's freshly baked Cover with plastic wrap for 2 ~ 3 days to keep. When eating, lightly warm them up in the oven or oven. It brings back their freshly baked taste.The dough is sticky, so use plenty of flour (excluded from the recipe) for dusting. Recipe by Maria358
More Recipes
Comments