Royal Britannia Fruit Scones
"sultanas (a type of raisin), pre-soaked in hot water for 30 minutes https://www.recipezazz.com/recipe/clotted-cream-23618 not really but easier than making it yourself time wise there a coupla other recipes her for it too"
- Serving Size: 1 (146.8 g)
- Calories 261.4
- Total Fat - 14.5 g
- Saturated Fat - 7.1 g
- Cholesterol - 249.3 mg
- Sodium - 340.2 mg
- Total Carbohydrate - 23.3 g
- Dietary Fiber - 2.7 g
- Sugars - 6.1 g
- Protein - 11 g
- Calcium - 237.5 mg
- Iron - 2.1 mg
- Vitamin C - 3.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Soak raisins in water 30 minutes
Preheat oven to 350 degrees
Mix the flour, baking powder, butter and sugar together in a bowl, until a crumb is formed
In a separate bowl
Whisk the eggs and buttermilk together
Add the liquid to the crumb mixture
Continue to mix the dough until smooth
Add the sultanas,
And mix until evenly distributed
Remove the dough from the bowl, flatten the dough and cover
Leave to rest for approximately 30 minutes
Roll out the dough to a thickness of 2.5 centimeters and cut to desired shape
Rest the scones for another 20 minutes
Gently egg wash the top of the scones
Bake in the oven for 10-12 minutes until golden brown
Cool before serving with jam and clotted cream
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the sultanas, make sure to choose ones that are plump and juicy.
- Choose a high quality clotted cream for the best flavor.
- Instead of buttermilk, use plain yogurt. Yogurt has a similar consistency to buttermilk, and provides a slightly tangy flavor that compliments the scones.
- Instead of sultanas, use dried cranberries. Cranberries add a tart and sweet flavor to the scones, and provide a nice contrast to the buttery scone base.
Chocolate Chip Scones Add 1/2 cup of chocolate chips to the dough before rolling it out and cutting it into desired shapes. Egg wash the top of the scones and bake for 10-12 minutes until golden brown. Cool before serving with chocolate chips and clotted cream.
Cucumber and Mint Salad: This light and refreshing salad is the perfect accompaniment to the Royal Britannia Fruit Scones. The crunchy cucumber and sweet mint provide a delicious contrast to the scones, while the lemon juice adds a zesty flavor.
Lemon Poppy Seed Scones: These scones are a great way to complement the Royal Britannia Fruit Scones. The bright flavor of the lemon and the crunchy texture of the poppy seeds provide a delicious contrast to the sweetness of the fruit scones. The addition of the poppy seeds also adds a unique flavor to the dish.
Q: How long do I need to soak the sultanas?
A: The sultanas should be soaked in hot water for at least 30 minutes before adding them to the dough.
Q: Can I use frozen sultanas in the dough?
A: Yes, you can use frozen sultanas in the dough. However, you will need to thaw them before adding them to the dough. Make sure to drain any excess liquid before adding them to the dough.
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The sultanas used in this recipe are a type of raisin that is native to the Mediterranean region. Queen Victoria of England was particularly fond of sultanas, and often included them in her tea cakes and scones.
Clotted cream, a main ingredient in this recipe, is a traditional British dairy product that has been made since the 12th century. It was served to King George I at the royal court in 1714, and is still a popular accompaniment to scones today.