Fruit and Nut Scones

Summary

Yield
scones
Prep time30 minutes
Meal categorySnacks Sweets
Recipe source

Description

The dried fruit and nuts in these scones make them a sweet and satisfying snack. Have one for morning or afternoon tea.

Ingredients

  olive oil spray
2Cupself-raising flour
1⁄4Teaspoon (Metric)baking powder
1Teaspoon (Metric)sugar
1Tablespoon (Metric)butter
1⁄2Cupraw nuts
1⁄2Cupdried fruit
1Cupskim or low-fat milk

Instructions

  1. Preheat the oven to 230°C.
  2. Lightly spray an oven tray with oil, or line with baking paper.
  3. Sift the flour, baking powder and sugar into a bowl. Rub in the butter with your fingertips until mixture resembles breadcrumbs.
  4. Add the nuts and dried fruit and mix well. 
  5. Add all the milk at once and with round bladed knife, use a cutting action to mix the ingredients until evenly combined. Gently knead until you have a soft dough
  6. Roll out the dough into a 1½ cm thick square, then cut into rounds with a scone cutter or upside-down glass.
  7. Place the scones on the greased or lined oven tray and brush the tops with a small amount of extra milk.
  8. Bake for 7-10 minutes, or until the tops are golden and sides are firm.
  9. Lift onto a cooling rack, or if they are to be eaten immediately, wrap in a tea towel to keep warm.
Tips/Handy Hints

The secret to a beautifully light scone is not to over mix the dough!  Let the tips of your fingers do all the work.

If the mixture is too dry, simply add a little extra milk. The mixture should ideally be soft, but not sticky. If it is a little sticky, coat your hands with a little flour and continue to gently knead the dough. 

Using room temperature milk, instead of cold milk from the fridge requires less mixing when combining your ingredients, thus creating a lighter texture in your scones. 

 

Nutritional Information (per scone)

  • Energy: 830kJ
  • Total Sugar: 7g
  • Protein: 5g
  • Sodium: 233mg
  • Calcium: 54mg
  • Total Fats: 7g
  • Saturated Fats: 2g
  • Iron: 2mg
  • Carbohydrates: 28g
  • Fibre: 2g

 

Share this page