Plain Scones, Fruit Scones and Cherry Scones. Plain Scones, Fruit Scones and Cherry Scones Neil Belfast, Ireland. The whole of the United Kingdom is famous for its scones, but I still maintain that Scottish cooks produce the best. You will find many different varieties, from plain scones, fruit scones, cherry scones, date scones and savoury cheese Knead may be to strong of a word for these fruit scones, GENTLY FOLD the dough over twice to combine it on a well-floured surface.
Combine flour, sugar, baking powder and salt in another bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Transfer all the fruit scones on to the hot baking tray and brush the tops and sides with beaten egg. Put the oven tray at the top of the oven if you're using a conventional oven. You can cook Plain Scones, Fruit Scones and Cherry Scones using 8 ingredients and 5 steps. Here is how you cook that.
Ingredients of Plain Scones, Fruit Scones and Cherry Scones
- Prepare 225 grams of Self raising flour.
- It’s Pinch of salt.
- It’s 55 grams of butter.
- You need 35 grams of caster sugar.
- Prepare 150 ml of milk.
- You need 1 of beaten egg to glaze.
- Prepare of Dried, frozen or glazed cherries.
- It’s of Dried fruit mix.
If it's a fan oven, the sweet spot is right in the middle. How to make Fruit Scones In a mixing bowl, stir together self raising flour, baking powder and caster sugar. Add butter and rub the mixture together with your fingers until it forms fine crumbs. Berry Vegan Scones can be made with a variety of berries, including dried cherries, dried cranberries, raisins and dried black currants.
Plain Scones, Fruit Scones and Cherry Scones instructions
- Heat the oven to 220C/200C Fan/Gas 7 and lightly grease a baking tray..
- Mix together the flour and salt and rub in the butter. Stir in the sugar and then the milk to get a soft dough. Ensure hands are dry and apply flour..
- Turn on to a floured work surface and knead very lightly. Divide at this stage and add your filling of choice just folding the mix gently as you knead. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter (or tall, thin mug) to stamp out rounds and place on the baking tray. Lightly knead together the rest of the dough and stamp out more scones to use it all up..
- Brush the tops of the scones with the beaten egg. Bake for 12-15 minutes, or until well risen and golden-brown.
- Cool on a wire rack and serve with butter, a good jam and maybe some clotted cream..
A very easy cherry scones recipe made with fresh cherries. Frozen or preserved cherries can be used as well. I did mention quite a few times that we have a huge cherry tree in our garden. Higher than the house (and our house is big), old and thick, with huge branches growing in all directions, but mostly over the house. They also pair surprisingly well with chocolate scones.