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.
2 cups Self-Raising Flour
1/4 cup Caster Sugar OR Brown Sugar
1/4 teaspoon Salt
1 teaspoon Cinnamon
60g Cold Salted Butter
2/3 cup Milk
1 cup (OR more) Mixed Dried Fruit *add as much as you want
*Note: The Mixed Fruit that I used today contained Raisins, Sultanas, Black Currants, Mixed Peel and Glace Cherries.
- Preheat oven to 220℃. Line a baking tray with baking paper.
- 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.
- 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-kneed the dough. It might be quite sticky.
- Divide the dough in half. On a well floured surface, gently flatten each dough to 2cm thick round. Cut each round into 6 pieces.
- Place Scones on prepared tray. Bake for 12 to 15 minutes or until golden and hollow when tapped on top. I baked 12 minutes.
- Cool them on a wire rack.