Spiced Fruit Scones

Updated: Aug 21, 2019


The perfect snack for home or lunchboxes

As a child one of my favourite things to do was go to the Dandenongs and have a Devonshire Tea with my Mum and Nana. In my humble opinion there is nothing better than a soft crumbly scone topped with strawberry jam and cream!


As an adult, scones are something I often "whip" up if we are having people over and I use them regularly in the twins lunchbox. They are quick and easy, and lets face it, I don't know of too many people who don't LOVE a fresh hot scone!


Scones are a great way to get kids in the kitchen and baking. The kneading of the dough and cutting out of the scones with cookie cutters is something easy for a young child to do, and for older kids pass them the recipe and they can make you afternoon tea!


These spiced fruit scones are delicious and a cross between hot cross buns (pardon the pun), raisin toast and a traditional scone. They are perfect for school lunches because they don't need cream, and they are perfect for home for those times when you don't have cream or decide it's too much effort to whip the cream!


Prep 10 min // Cook 15 min


INGREDIENTS

450g self raising flour

2 tsp ground cinnamon

2 tsp mixed spice

2 tbs caster sugar

20g butter

1 cup cream

140g mixed fruit

Milk to brush top of dough


THERMOMIX METHOD

  1. Preheat the oven to 200 degrees.

  2. Place all the dry ingredients and butter in the bowl and blitz 10sec/sp9.

  3. Add fruit and cream then mix 10sec/sp4.

  4. Knead for 40 seconds or until a sticky dough has formed.

  5. Turn the dough out onto a lightly floured surface and roll the dough until 2cm thick.

  6. Cut out the scones with a cookie cutter and repeat until all the dough is used.

  7. Place the scones on tray with each scone touching, and brush the top with milk.

  8. Bake in the oven for 15 minutes or until the top is browned and the bottom sounds hollow when tapped.

  9. Serve hot with butter and jam.

Non-THERMOMIX METHOD

  1. Preheat the oven to 200 degrees.

  2. Place all the dry ingredients into a bowl and rub the butter through with your fingers until combined.

  3. Add fruit and cream then mix through with a flat edge knife.

  4. Knead the mixture until a sticky dough forms then turn it out onto a lightly floured surface.

  5. Roll the dough until it is 2cm thick. Using a cookie cutter cut rounds in the dough and repeat until all the dough is used.

  6. Place the scones on a tray with each scone touching, and brush the top with milk.

  7. Bake in the oven for 15 minutes or until the top is browned and the bottom sounds hollow when tapped.

  8. Serve hot with butter and jam.

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