IRISH FRUIT SCONES

These scones are best served warm and freshly baked. They don’t stay fresh for long. They are often served with a pot of tea for a snack for visitors, with butter and strawberry preserve.

2 cups all purpose flour
3 tbs butter
½ cup of milk
½ tsp salt
1/2 tsp baking soda
2 tsp baking powder
2 tbs sugar
4 tbs dried fruit

Sieve flour, baking powder, baking soda and salt into a bowl. Cut butter into flour and rub between fingers until it resembles breadcrumbs. Add sugar and dried fruit. Make a hole in the center of the dry ingredients and slowly add the milk a little at a time, mixing gently. With floured hands, knead the dough gently until it is soft . Roll out evenly to about one finger thickness on a floured board. Cut out scones with a round cutter. Place on a greased baking sheet and bake at 425f or 220c for 15 minutes.

Serve with butter and preserve and cut open.
Also delicious served with freshly whipped cream and strawberry preserve.

Enjoy!!