Wednesday, April 8, 2009

Delicious Fruit Scones

Baking with GranJo is fun!

Early last Saturday morning, my granddaughter and I were the only two people awake in the house. I told her that if she washed her hands, she could help me make scones. She dashed off to the bathroom and within minutes she was back in the kitchen.

Rub butter into dry ingredients until it resembles breadcumbs
She hoisted herself up onto a tall stool. I placed a bowl on the table in front of her. As I gave her each ingredient, I told her how many cups/teaspoons and units to place in the bowl.
Add the sultanas and currants

At 6 years old, she is able to count and she measured each item carefully before adding it to the bowl. I cut the butter into the flour and she rubbed it in until it resembled fine breadcrumbs. I explained everything as she worked which reminded me of my dear paternal grandmother who taught me so many skills in and around the house.

Gradually add liquid to breadcumb mixture to form a soft dough
A gentle hand ensures light and well-risen scones
Cut out scones with a cutter or wine glass and place on greased and floured baking tray
Brush egg wash over the scones before they go into the oven
A sprinkling of castor sugar adds that special taste
The fruit scones ready to be turned out of the baking tray
Imagine her delight and pride when the golden brown scones were set in front of the family for breakfast and everyone exclaimed how delicious they were...
Beautifully browned fruit scones set before the family for breakfast
Delicious Fruit Scones
(Makes 12 Scones)

500ml (280g) Cake flour
15 ml Baking powder
3 ml salt
3 ml cream of tartar
80ml (65g) sugar
125g margarine
125 ml (75g) currants or seedless raisins
1 extra large egg, separated
125 ml milk
15 ml castor sugar

Set oven at 180°C/350°F.
Sift flour, baking powder, salt and cream of tartar. Add sugar. Rub in butter until mixture resembles breadcrumbs. Add currants.
In a separate bowl, whisk egg yolk and milk. Make a well in the centre of the flour mixture and pour in liquid. Mix to form a soft dough.
Turn out onto a lightly floured surface. Flatten gently to 2cm thick and cut out with a wine glass
Place scones on a greased baking tray.
Beat egg white until foamy and brush over top of scones. Sprinkle with castor sugar.
Bake in preheated oven for 15-20 minutes until golden brown.
Serve hot with butter and jam.
Note: I found this recipe on the flour packet. As I decant contents from packets to my Tupperware containers, I check the back and side panels for recipes and other interesting information. Many a dish has been baked, cooked and recreated right here in my kitchen in this way.


  1. I have an old cookbook that is a compilation of these type of recipes. I love that book! Some of the recipes found on packages are just great.

  2. Mmm, redkathy, that is a clever idea;) I always read labels and ingredients on any/all packaging. So many interesting facts or slogans. For instance on a packet of lentils (my staple food) I saw: Choose to be healthy! Thanks for popping in. Hugs Jo

  3. What a wonderfully special time for the two of you and the scones look divine! My oldest used to love to 'help' bake all the time. Now he talks so much during the process that I get confused as to what we're doing. LOL

  4. LOL! flmom, I also have the same problem with my gd. She talks non-stop and if I don't answer, she repeats the question again and again. As you say, very confusing! Hugs Jo

  5. It will be a special memory for your grand daughter baking scones in the early morning with you and surprising everyone for breakfast.Have a lovely Easter holiday

  6. Thanks Peggy, a blessed Easter to you as well. Hugs Jo

  7. Playing around and have just read your
    scone recipe shared with the help of Erin no doubt. Yvonne


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