Best Fruit Filled Scones Recipes

SCOTTISH FRUIT-FILLED SCONES

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.

FRUIT FILLED SCONES

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.