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  • Rich Fruit Scones: Makes About 8 This Recipe Is From Delia's Cakes

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    Marina Molina
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    Rich Fruit Scones

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    984 views1 page

    Rich Fruit Scones: Makes About 8 This Recipe Is From Delia's Cakes

    Uploaded by

    Marina Molina

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 1

    Rich Fruit Scones http://www.deliaonline.com/home/Print-Recipe.html?PID=6422&amp...

    Rich Fruit Scones


    These don’t need clotted cream and preserves – just serve them fresh and warm from the oven with a serious amount of really good butter.

    Makes about 8 Ingredients


    225g self-raising flour
    This recipe is from Delia's Cakes
    40g golden caster sugar
    75g spreadable butter
    50g mixed dried fruit
    1 large egg, beaten
    about 3-4 tablespoons milk to mix
    a little extra flour
    Pre-heat the oven to 220°C, gas mark 7
    Equipment
    A baking sheet with a non-stick liner and a 5cm plain (or fluted) cutter

    Method
    First sift the flour into a bowl then add the sugar and rub the butter into the dry ingredients until the mixture looks crumbly. Now sprinkle in the
    dried fruit, pour in the beaten egg and add 3 tablespoons of milk.

    Start to mix to a dough with a knife, then bring the mixture together using your hands – it should be a soft but not a sticky dough, so add more
    milk (a teaspoon at a time) if the dough seems too dry. Form the dough into a ball and turn it out onto a lightly floured working surface.

    Now, with a floured rolling pin, roll it out very lightly to a thickness of about 3cm. (This thickness is vital. The reason scones don’t rise enough is
    because they are rolled too thin.)

    Then take the pastry cutter and tap it sharply so that it goes straight through the dough – do not twist or the scones will turn out a strange
    shape!

    When you have cut as many as you can, knead the remaining dough together again and repeat. Then place the scones on the baking sheet,
    dust each one with flour and bake near the top of the oven for 12–15 minutes.

    When they’re done they will have risen and turned a golden brown. Remove them to a cooling tray and serve very fresh, split and spread with
    butter.

    Print Page

    Copyright © 2009 Delia Smith/NC Internet Ltd, ALL RIGHTS RESERVED.

    1 de 1 12/05/2013 22:25

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