Fruit Scones

Fruity scones recipe Fruity scones recipe

The whisky will add great flavour but alcohol free can be done too. In this case, soak the sultanas in a vanilla flavoured syrup made of 75g water and 50g caster sugar. 

10 people 25 minutes 10 minutes

Ingredients

  • 3 tsp Baking Powder
  • 1 - Egg egg wash
  • 1 - Raspberry Jam or strawberry jam, to serve
  • 100 g Sultanas
  • 200 g SuperValu Butter diced
  • 100 ml SuperValu Buttermilk
  • 100 g SuperValu Caster Sugar
  • 1 - SuperValu Egg
  • 450 g SuperValu Plain Flour
  • 1 - Whipping Cream to serve
  • 100 ml Whiskey

Method

  1. Place the sultanas in a bowlWarm the whisky in a small saucepan and pour over the sultanas. Cover with cling film and leave to plump and infuse for 30 minutes or overnight if desired.  
  2. Preheat the oven to 160˚C. 
  3. Sieve the flour and baking powder together into a large bowl. Add the caster sugar and rub in the butter with your fingertips.   
  4. Add the eggbuttermilk and soaked sultanas at this stage and mix to a soft dough. If the mixture is too wet & loose at this stage add in a little extra flour. 
  5. Transfer the mixture to a floured surface and flatten it out to about 2 - 3cm  to ¾ inch in depth. 
  6. Using a scone cutter or a glass, cut out some shapes and transfer to a lined baking tray. 
  7. Brush the egg wash over the top of the scone. Bake for 20 - 25 minutes. 
  8. Remove from the oven and dust with icing sugar. 
  9. Serve the scones with the raspberry jam and freshly whipped cream. 
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