We are in our first weekend of social distancing, as advised by the Irish government in a bid to combat COVID-19. Thankfully, I’m very happy isolating myself in the kitchen and today I’m working on my scone recipe.
Earlier in the year, I made a big batch of coconut and cherry scones using a recipe from my neighbour. This time around, I’m using a mix of dried fruit (sultanas, cranberries and raisins). I don’t have cherries in the house and I don’t see them as an “essential” item that requires a trip to the shop.
Hope you enjoy!
250g self-raising flour
70g cold butter, cubed
50g granulated sugar
50g dried fruit
50g desiccated coconut
1 tbsp milk
Grease 2 baking trays. Preheat the oven to 200C.
Rub the butter into the flour until it resembles fine breadcrumbs.
Stir in the sugar, dried fruit and coconut.
Beat together the eggs and milk.
Make a well in the centre of the dry and mix in almost all of the egg mixture (reserve 2 tbsp for egg washing). Pull the mixture together with clean hands and tip out on to a clean work surface dusted with flour.
Roll out the dough to approx 2 iches and cut out approx 8-9 scones. Transfer to the prepared baking tray, brush the tops with the egg mixture and bake in the preheated oven for 15-20 minutes.
Allow to cool before transfering to an airtight container. Best served on the day of baking, afterwards I recommend heating in the oven, microwave or toaster.