Fruit Scones Recipe

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Fruit Scones Recipe

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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.

Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.

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Fruit Scones

Ingredients

2 1/2 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup sugar
6 tbsp cold butter, cut in small pieces
1/2 cup raisins (plumped)
1 egg, beaten
1 cup plain yogurt (8oz carton)
1 grated peel of 1/2 lemon
1 milk for brushing on scones
1 butter

Preparation

A little heaver than plain scones. Make them slightly smaller than
normal and serve without jam or cream.

Preheat oven to 425F (220C). Lightly grease a large baking sheet; set
aside. Sift flour, baking powder, baking soda, and salt into a large
bowl. Stir in sugar. With your fingers, rub in butter pieces until
mixture is crumbly. Mix in raisins. With a form, stir in egg,
yogurt and lemon peel and blend well to make a dough that BARELY
holds together (you may need to press dough together with your
hands). Turn out onto a floured surface. Roll out with a floured
rolling pin or pat dough with your hands to make a round about
1/2-inch thick. Cut in rounds with a 1 1/2 inch fluted or plain
cookie cutter. Place 1 to 1 1/2 inches apart on baking sheet; brush
tops lightly with milk. Bake 10 to 12 minutes or until scones are
well risen and golden. Transfer to a wire rack to cool for 5
minutes. Split and serve warm with butter. Makes about 18 scones.

Servings: 18