Rachel Allen’s Sweet and Fruity White Breakfast

Rachel Allen’s Sweet and Fruity White Breakfast Scones. Hello friends, so how are you today?

Do you love breakfast scones?

If so, do you fancy making some of these Rachel Allen’s Sweet and Fruity White Breakfast Scones?

Rachel Allen’s Sweet and Fruity White Breakfast Scones

Rachel Allen’s Sweet and Fruity White Breakfast Scones:

Makes 24 scones

Ingredients:

  • 900g (2lb) plain white flour
  • A pinch of salt
  • 50g (2oz) caster sugar
  • 3 heaped tsp baking powder
  • 175g (6oz) Kerrygold block, now softer, cut in to roughly 1cm (½ inch) cubes
  • 3 eggs
  • 425 ml (¾ pint) milk
  • 150g (5oz) chopped raspberries / blackberries / blueberries, or 100g (4oz) dried fruit such as sultanas, raisins, dried cranberries, dried cherries or chopped dates
Rachel Allen’s Sweet and Fruity White Breakfast Scones

Rachel Allen’s Sweet and Fruity White Breakfast Scones:


Method:

  1. Preheat the oven to 220°C / fan oven 200°C /Gas Mark 7.
  2. Sift all the dry ingredients, along with the fruit you have chosen into a large mixing bowl. 
  3. Add the butter to the mixture and rub in with your fingertips until the mixture looks like breadcrumbs.
  4. In a separate bowl, whisk together the eggs and milk. 
  5. Make a well in the centre of the flour, then pour in enough egg and milk mixture to make a soft dough, using your hands to mix together. 
  6. It should be quite soft but not sticky.
  7. Turn the mixture out onto a floured board. 
  8. Knead gently, then roll out to a round about 2.5cm (1 inch) thick
  9. Use a round scone or cookie cutter to stamp out the scones and place on to greased baking sheets.
  10.  Brush each scone with a little milk mixture, then sprinkle with caster sugar. 
  11. Place in the oven and bake for 10-12 minutes.
  12. When they are risen and golden, remove from the oven and cool on a wire rack.
  13. Serve cut in half, spread with Kerrygold and strawberry jam.

Suitable for freezing.

Top Tip:

  • For a real treat, top with some fresh cream and in winter, try adding 1 teaspoon of ground mixed spice to the flour.

About this post- Recipe and photo credits: This recipe comes from a collection of 6 brand new and exclusive recipes created by Rachel Allen featuring in The Kerrygold Community Recip-e-book. For more recipes please visit Kerrygold UK.

So what do you think? Do you also fancy making some Rachel Allen’s Sweet and Fruity White Breakfast Scones?

Rachel Allen’s Sweet and Fruity White Breakfast Scones

Rachel Allen’s Sweet and Fruity White Breakfast Scones.

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Thank you so much for stopping by. Check out my Afternoon Tea Recipes On Pinterest for more ideas.

Rachel Allen’s Sweet and Fruity White Breakfast Scones

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Claire Justine
Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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4 Comments

  1. Rhonda
    1 December 2012 / 08:40

    I love scones! What is a Kerrygold block?

    • Claire Justine
      2 December 2012 / 19:36

      Its a block of butter made by Kerrygold 🙂

  2. Judy Haughton-James
    30 November 2012 / 15:46

    A breakfast treat! Looks good!

    • Claire Justine
      2 December 2012 / 19:34

      Thanks for the comment Judy 🙂

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