Fruit scones are light crumbly cakes which you can eat with butter or jam along with a cup of tea. Scones are usually in a triangular or irregular shape; you can give a shape using a cutter. Scones often contains fruits such as blueberry, raspberries, sultanas, chocolate chips etc. In this recipe, I am making scones with raisins, and these scones are eggless. These are very tasty and easy to make.
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How to make Eggless Fruit Scones
What you’ll need
Plain Flour – 1 cup
Baking Powder – 1 1/4 tsp
Salt – a pinch
Butter – 55 gm (1/4 cup)
Milk – 1/2 cup
Sugar – 2 tbsp
Vanilla Essence – 1/2 tsp
Lemon Zest – 1/4 tsp
Raisins – 25 gm
Tips
- You can add any berries, glazed cherries or chocolate chips instead of raisins.
- Butter must be cold while adding it to the flour.
- Add milk to the dough only in parts. The exact quantity of the milk may differ based on the plain flour you use.
- The texture of the dough must be crumbly. Do not knead the dough, just bring it together and roll.
How to bake it
- Add 2 tbsp of sugar in 1/2 cup of milk and mix. Add 1/2 tsp of vanilla essence, mix it well and keep it aside.
- Sift 1 cup of plain flour, a pinch of salt and 1 1/4 tsp of baking powder into a bowl. Add 1/4 tsp of lemon zest and mix.
- Add 55 gm of cold butter in slices. Mix it well to form a crumbly mixture.
- Add 25 gm of raisins and mix. Add milk in parts to make the dough. To make this dough in the proper texture I added only 1/4 cup + few tsp of milk.
- Spread plain flour on a pastry board. Place the dough on the pastry board. Bring it together to form a ball shape. Roll it with your hands or rolling pin to form a half inch thick dough. Preheat the oven at 220°C. Cut it with the knife, or round cookie cutter for a round shape.
- Place it on a baking tray. Brush it with milk and butter mixture.
- Bake the scones for 12-15 minutes in 220°C preheated oven.
- Once the scones are ready, take it out from the oven and place it on a cooling rack.
- Scones are ready to serve.
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