Sig's Simple Fruit Scones
Sig's Simple Fruit Scones

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, sig's simple fruit scones. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Sig's Simple Fruit Scones is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They are fine and they look wonderful. Sig's Simple Fruit Scones is something which I have loved my whole life.

In a large bowl, whisk together flour, sugars, baking powder, and salt. Add butter and, using a pastry cutter or your hands,. If you decide to add fruit to this recipe, it's best to use dehydrated fruit, like raisins or dried cranberries. Fresh fruit, with the exception of berries, usually contains too much water, which will change the consistency of the scones.

To get started with this particular recipe, we must prepare a few ingredients. You can cook sig's simple fruit scones using 6 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Sig's Simple Fruit Scones:
  1. Take 450 gr self raising flour
  2. Take 120 gr unsalted butter, cold cubed
  3. Get 75 gr castor sugar, or equivalent sugar substitute
  4. Take 85 gr dried fruit ie (sultanas, cherries, apricots, cranberries)
  5. Make ready 1 medium egg, beaten thoroughly
  6. Get 200 ml whole milk

These delicious scones are made with plump sultanas and enriched with buttermilk. They are simply the best fruit scones you'll ever bake! I don't say these are the best fruit scones lightly. Place flour, sugar, and fruit in a large mixing bowl.

Instructions to make Sig's Simple Fruit Scones:
  1. First set to preheat oven at 200 °C. Oil a baking sheet.
  2. Sift flour into bowl, rub in the butter with your fingertips, until it looks like breadcrumbs without any lumps of butter.
  3. Stir in the dried fruit and sugar
  4. Add the egg, slowly add most of the milk setting a little aside for brushing later, mix all until you have worked a soft dough. Do not overwork the dough. Turn out the dough onto a lightly floured board, roll out about 2 or 3 fingers thick. You can roll them out thinner but they wont rise as much and you can sandwich 2 together with cream and jam.
  5. Stamp out rounds with cutter, until pastry is used up. Remember though that smaller ones will bake quicker then the normal sized scones.
  6. Brush the scone tops with milk. Bake for 10 or 15 minutes until they have risen and are golden brown. Scones are served best warm. It really does not matter if you serve with clotted cream spread first or strawberry jam first.

I don't say these are the best fruit scones lightly. Place flour, sugar, and fruit in a large mixing bowl. Add cream and lemonade and mix to combine. Turn the mixture out onto a well-floured board and knead with extra flour until smooth (mixture is very sticky initially). Stir in the sugar and the dried fruit.

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