This recipe is best with
Recipe Ingredient
- 200g plain flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 80g soft brown sugar
- 65g butter
- 45g whipping cream
- 1/4 tsp vanilla essence
- 1 tbsp rum liqueur
- 35g dried apricots, chopped
- 20g raisins
- 25g almond strips
Instructions
- Sift flour and baking powder into a bowl. Stir in salt and sugar. Blend in butter with a pastry cutter until mixture is crumbly.
- Add whipping cream, essence and rum liqueur. Add all dried fruits and almonds. Mix to a soft but not sticky dough.
- Turn dough out onto a floured surface. Knead quickly until smooth but do not overmix. Roll out to a thickness of not less than 2cm. Cut into triangles with a cutter.
- Place scones on a greased baking tray. Bake in preheated oven at 190°C for 20 minutes or until crisp, golden brown and well risen. Serve warm.
