Recipe of Quick Plain Scones, Fruit Scones and Cherry Scones

Plain Scones, Fruit Scones and Cherry Scones. These scones are made with a food processor which is not only faster, it eliminates the risk of common pitfalls. Soft and fluffy insides, golden tops, serve them with copious amounts of jam and cream for the ultimate classic afternoon experience. Perhaps the simplest of all baked.

The classic scone is plain and unadorned making it perfect for the addition of many different flavors and ingredients. British scones are always served with something to spread in the middle once it is cut in half. Butter is a must on all, and for a traditional cream tea, the scones are accompanied by jam. You can cook Plain Scones, Fruit Scones and Cherry Scones using 8 ingredients and 5 steps. Here is how you cook that.

Ingredients of Plain Scones, Fruit Scones and Cherry Scones

1. Prepare 225 grams of Self raising flour.
2. It's Pinch of salt.
3. Prepare 55 grams of butter.
4. It's 35 grams of caster sugar.
5. It's 150 ml of milk.
6. Prepare 1 of beaten egg to glaze.
7. You need of Dried, frozen or glazed cherries.
8. It's of Dried fruit mix.

Learn more about our range of Scones. Vanilla Scones are drizzled with a vanilla glaze and are a great breakfast treat as they're slightly sweet and light. If you liked my Easy Scone Recipe you are going to love these Easy Fruit Scones! Fruit pinwheels: Roll dough out to a.

Plain Scones, Fruit Scones and Cherry Scones step by step

1. Heat the oven to 220C/200C Fan/Gas 7 and lightly grease a baking tray..
2. Mix together the flour and salt and rub in the butter. Stir in the sugar and then the milk to get a soft dough. Ensure hands are dry and apply flour..
3. Turn on to a floured work surface and knead very lightly. Divide at this stage and add your filling of choice just folding the mix gently as you knead. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter (or tall, thin mug) to stamp out rounds and place on the baking tray. Lightly knead together the rest of the dough and stamp out more scones to use it all up..
4. Brush the tops of the scones with the beaten egg. Bake for 12-15 minutes, or until well risen and golden-brown.
5. Cool on a wire rack and serve with butter, a good jam and maybe some clotted cream..

These gorgeous plain scones are creamy and a lovely treat for tea time. You can also just eat them plain, they are that delicious. They come out of the oven absolutely flaky and golden. American scones are closer to cake than Scottish classic. You can roll or pat your sweetened, butter- and egg-enriched dough into a big circle and carefully cut But they're moist and tender, and the same thing that might make them problematic to cut into perfectly shaped wedges - lots of chips, fruit, nuts.