Good scones require few ingredients, but you need quick hands to work the flour, butter and cream into a firm dough. This traditional recipe (note: this is not the favoured Country Women’s Association three-ingredient scone base) has the addition of brandied fruit, which makes it an ideal ‘festive season’ treat. The citrus and spices are delicious!
These scones are best served warm. You can, however, store them for a couple of days in an airtight container.
- 3 cups plain flour, more for rolling the dough
- 1/4 cup sugar, plus more for sprinkling
- 1 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 170g cold unsalted butter, cut into 2cm cubes
- 180g brandied dried fruit
- 300ml heavy cream, plus more for brushing
- Heat oven to 200C. Line a baking tray with baking paper.
- In a medium mixing bowl, combine flour, sugar, salt, baking powder and baking soda, and whisk to incorporate. Working quickly, rub the cold butter into the dry mixture using your fingers or a pastry cutter. Cut the butter into the flour until the pieces are the size of small pebbles. (Alternatively, use a food processor to pulse the dry ingredients with the butter, to cut the butter.)
- Add the drained brandied fruit and toss to combine. Make a well in the centre and pour in the heavy cream. Use a wooden spoon to combine until a shaggy dough forms. Transfer the dough to a work surface and press the clumps together enough to form a slightly uniform piece.
- Lift the dough and flour your work surface. Pat or roll the dough out into an 20cm square. Use a sharp knife or a bench scraper to divide the dough into 16 square pieces. Transfer the scones to the prepared baking sheet. Brush the tops with heavy cream, and sprinkle with sugar if you like.
- Bake for 20-25 minutes, or until cooked through and the tops are golden brown. Serve warm or at room temperature.