How To make Spicy Fruit Scones
1/3 c Margarine or butter
1 3/4 c All-purpose* or
-Whole wheat flour 3 tb Sugar
2 1/2 ts Baking powder
1/4 ts Salt
1 Egg, beaten
1/2 c Diced fruits, chopped figs
-or Dates 5 tb Half-and-half
1 Egg, beaten
3/4 ts Ground cinnamon
1/8 ts Ground cloves
*if using self-rising flour Omit baking powder and salt Heat oven to 400 degrees. Cut margarine into flour, sugar, baking powder, cinnamon, cloves and salt with pastry blender until mixture resembles fine crumbs. Stir in 1 egg, the fruits and just enough half-and-half so dough leaves sides of bowl.Turn dough onto lightly floured surface. Knead lightly 10 times. Roll or pat 1/2-inch thick. Cut with floured biscuit cutter, or
pat dough into rectangle and cut into diamond shapes with sharp knife. Place on ungreased cookie sheet. Brush dough with 1 egg. Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet; cool. Split scones. Spread with margarine and serve with preserves if desired. ABOUT 15 SCONES; 130 CALORIES PER SCONE.
How To make Spicy Fruit Scones's Videos
Baking fruit scones│Cooking with Ouga
Very rough estimate of ingredients:
100g cold butter cut into cubes
500g flour, plus extra for dusting
2 tsp baking powder
40g caster sugar
Handful of sultanas
Small glass milk
2 large eggs
How to make Fruit Scones
These delicious fruit scones are perfect for a Devon cream tea - and remember, if you want to do it the Devon way it's CREAM FIRST!
#fruitscones #scones #sconerecipe #devoncreamtea #bakingtips #howtomakescones #bakingrecipes
0:00 - Intro
0:27 - Weigh the dry ingredients, butter and milk
3:00 - Rub the butter into the flour
3:40 - Add the milk and raisins and gently mix into a dough
5:05 - Press the dough out and cut the scones
7:06 - Place onto a lined baking tray and wash with egg
7:30 - Bake at 170° for around 16 minutes until golden
8:26 - Allow to cool, then serve with cream and jam
10:17 - Ingredients
Fruit Scones
A video looking at baking scones.
Fruit Scones – English Classic – Easy to make Easy to Bake Fruit Scones
Nobody can deny that homemade scones are an English classic whether you serve them jam then cream, cream then jam, butter and jam, clotted cream and jam, butter or nothing at all (I won't judge) My Fruit Scones are an English Classic - easy to make and easy to bake!
Fruit Scones are easy to make and bake within 30 mins you can be enjoying Tea with an English Classic! They are actually a type of bread, known as a quick bread, and a key element of afternoon tea.
This Fruit Scones recipe can also be made plain without the fruit, and they can also be frozen - if you have any left!
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Ingredients
500g self-raising flour
200 ml milk
1egg beaten
100g fruit your choice
Pinch of salt
110g unsalted butter
2 tbsp sugar
½ tsp vanilla – optional
1 heaped tsp baking powder
Oven 180 degrees 15 mins
Music
Grut
Patrick Patrikios
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Don't forget as with all recipes YOU have to taste along the way of cooking - all recipes may need adjusting to your own tastes. All recipes are full working recipes and as a base they are great - tailor to your own taste. Hope you enjoy cooking as much as i do.
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Spiced fruit loaf
How to make a delicious spiced fruit loaf, delicious & simple step by step instructions from start to finish. Please checkout the channels new recipe Book in the website shop
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This is to certify that all of my videos on this channel are NOT being sponsored in any way, by any one at this moment in time. Also the viewer must take responsibility for his or her own safety and hygiene when replicating any of my recipes on this channel. The kitchen can be a dangerous place to work, please be careful. Also be very careful of allergies. Thank You.
Music used
Front porch blues by Chris Haugen
Blue creek trail By Dan Lebowitz
Ibiza Dream by Chris Haugen
Tupelo Train by Chris Haugen
Lazy River Rag By Dan Lebowitz
How to make scones | Mary Berry scone recipe | Mary Berry | Afternoon plus | 1979
Cooking legend Mary Berry CBE shows the audience of Thames Televisions 'Afternoon plus' how to make her 'Special scones'
First shown: 01/05/1979
If you would like to license a clip from this video please e mail:
archive@fremantle.com
Quote: VT2115