Recipes

Fruit Medley Scones

Delicious warm for afternoon tea or with custard for a dessert. Recipe provided by competition winner Maxine Cornish, CWA Tinitara branch.

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
600 g Laucke CWA Scone Mix 4 cups
140 ml Milk ⅗ cup
140 ml Water ⅗ cup
60-90 g Fruit Medley or Fruit & Nut Mix ½-⅓ cup
1⅓ g Cinnamon ½ tsp
5 ml Vanilla Essence 1 tsp
2½ ml Lemon Essence ½ tsp
45 g Icing Sugar ¼ cup
2 x 20 cm Greased free-form tins

Method

  1. Preheat oven to 210°C.

  2. Combine Laucke CWA Scone Mix and water in a bowl. Country Women know that excellent scones require more moisture and kneading than is common practice.

  3. Knead dough vigorously until soft, smooth and sticky, and you will be rewarded with softer, moister scones that stay fresher, longer. This is more easily achieved in a Mixer with a K type dough hook, mixing for 3 minutes at medium speed.

  4. Add all of the other ingredients. It may be a little sticky.

  5. Scrape on to a floured board and knead until a smooth consistency.

  6. Divide into 2 pieces. Flatten each piece to about 2 cm.

  7. Put onto the bottom of a free-form 20 cm lined round tin, cut into 12 (triangle) pieces with a pizza cutter or sharp knife and replace sides. Brush with a little milk and sprinkle with a few nuts.

  8. Place in oven preheated to 210°C and bake for 20 minutes.

  9. While still warm, pour thin icing over the top and sprinkle with chopped fruit medley, or fruit & nut mix, and a little coconut.

  • Scones
  • Bake: 20 minutes
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