Baked Goods > Scones > British Scones

Dried Fruit and Nut Scones Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1/2 cup dried fruit (such as cranberries, apricots, or cherries), chopped
- 1/2 cup nuts (such as almonds, pecans, or walnuts), chopped
- 2/3 cup milk
- 1 large egg, lightly beaten

Special equipment needed:
- Pastry blender or two knives
- Baking sheet
- Parchment paper

Step-by-step instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

3. Add the cold butter to the bowl and use a pastry blender or two knives to cut the butter into the flour mixture until it resembles coarse crumbs.

4. Stir in the chopped dried fruit and nuts.

5. In a separate bowl, whisk together the milk and egg.

6. Add the milk mixture to the flour mixture and stir until just combined.

7. Turn the dough out onto a lightly floured surface and knead gently for a few seconds until it comes together.

8. Pat the dough into a circle about 1 inch thick.

9. Use a sharp knife to cut the circle into 8 wedges.

10. Transfer the wedges to the prepared baking sheet, leaving about 1 inch of space between them.

11. Bake for 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.

12. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.


Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Temperature:
400°F (200°C)
Serving size:
8 scones

Nutritional information:
Calories: 320
Fat: 17g
Saturated Fat: 8g
Cholesterol: 60mg
Sodium: 320mg
Carbohydrates: 38g
Fiber: 2g
Sugar: 13g
Protein: 6g

Substitutions for ingredients:
- Whole wheat flour can be substituted for all or part of the all-purpose flour.
- Brown sugar can be substituted for the granulated sugar.
- Any combination of dried fruit and nuts can be used.

Variations:
- Add 1 teaspoon of cinnamon or pumpkin pie spice to the flour mixture for a spiced version.
- Substitute chocolate chips for the dried fruit for a sweeter version.
- Add 1/2 cup of shredded cheddar cheese to the flour mixture for a savory version.

Tips and tricks:
- Make sure the butter is cold and cut into small pieces for the best texture.
- Don't overwork the dough or the scones will be tough.
- Brush the tops of the scones with milk or cream before baking for a shiny finish.

Storage instructions:
Store the scones in an airtight container at room temperature for up to 3 days.

Reheating instructions:
Warm the scones in a 350°F (175°C) oven for 5-10 minutes, or until heated through.

Presentation ideas:
Serve the scones on a platter with a dusting of powdered sugar.

Garnishes:
Sprinkle chopped nuts or dried fruit on top of the scones before baking for a decorative touch.

Pairings:
Serve the scones with a cup of tea or coffee for a classic pairing.

Suggested side dishes:
Serve the scones with fresh fruit or a side salad for a light meal.

Troubleshooting advice:
- If the dough is too dry, add a little more milk.
- If the scones are too crumbly, you may have overworked the dough.

Food safety advice:
Make sure to wash your hands and any utensils or surfaces that come into contact with raw dough.

Food history:
Scones originated in Scotland and are a traditional part of afternoon tea.

Flavor profiles:
The scones are sweet and nutty with a tender crumb.

Serving suggestions:
Serve the scones warm or at room temperature with butter, jam, or honey.

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Taste: Sweet, Nutty, Fruity, Savory