Best Scottish Fruit Filled Scones Recipes

Fruit Filled Scones image

Provided by Glitterhoof

Categories Scones

Time 36m

Yield 12 Scones, 12 serving(s)

Number Of Ingredients 12

3 cups unbleached flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons vanilla bean paste
1 egg
1/2 cup butter, chilled and cubed
3/4 cup half-and-half
300 g frozen strawberries
1/2 cup sugar
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

Filling:.
Simmer fruit and sugar in a saucepan on the stove until tender. Dissolve cornstarch in water and add to fruit. Simmer just until thickened. Cover and chill.
Scone:.
Preheat oven to 375.
Combine flour, sugar, baking powder and salt in a large bowl.
Cut in cold butter using a pastry knife, or a food processor with the blade attachment.
In a different bowl beat the egg, add cream and vanilla paste/pulp.
Pour liquids into dry ingredients and stir just to combine (don't over work or the scones will be tough and not flaky).
Measure out 1/4 cups of batter on a cookie sheet and fill however you like.
Dust tops with sugar.
Bake for 16 minutes or until lightly golden brown.

Nutrition Facts : Calories 273, Fat 10.2, SaturatedFat 6.1, Cholesterol 43.6, Sodium 255.4, Carbohydrate 41.6, Fiber 1.4, Sugar 15.2, Protein 4.4

Scottish Fruit-Filled Scones image

Provided by Millereg

Categories Scones

Time 55m

Yield 6 addictive scones, 6 serving(s)

Number Of Ingredients 10

4 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons baking powder
1 1/3 cups milk
16 tablespoons cold butter
2/3 cup granulated sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 1/2 cups raisins or 1 1/2 cups sultanas
1 jar fruit preserves

Steps:

Preheat oven to 425F degrees.
Combine flour, baking powder, and salt into a large bowl; stir to mix well.
Add butter and cut in with a pastry cutter until mixture looks like fine granules.
Add sugar, raisins and mix.
Add milk, vanilla, and cinnamon and stir with a fork until soft dough forms.
Form dough into a ball, put on a lightly floured board, and give 10 to 12 kneads.
Roll out dough to a flat shape between ¼“and ½“ thick.
Using a floured doughnut cutter, cut out 12 solid disks and 6 with a hole in the center.
Place a solid disk on a greased cookie sheet.
Place a disk with a hole on top and fill the hole with fruit.
Cover with another solid disk and pinch edges to seal.
Re-roll and cut scraps and repeat cutting until all dough is used.
Bake for 12 – 14 minutes or until medium brown on top.
Put on a wire rack and cool before serving.
***Warning***the fruit filling is very hot fresh from the oven, always allow the scones to cool a few minutes before eating.