Luscious Fruit Speckled Lunchbox Scones

“A man’s worth has its season, like fruit.” Francois de La Rochefoucauld

Fruity scones are very moreish, filling and can be – surprisingly – healthy and nutritious. When good quality ingredients are used, scones will create the perfect afternoon snack, or – packed with low-fat cheese – the most suitable quick lunch.


“A tree is known by its fruit.” Saint Basil

A scone is a single-serving quick bread. They are usually made of wholemeal flours, leavened with baking powder (that is where it differs from a tea-cake and other sweet buns, which are made with yeast)  and are baked on sheet pans. They are often lightly sweetened and are occasionally glazed. The scone is a basic component of the English cream tea. A scone is not a type of pastry. The original scone was round and flat, usually the size of a medium size plate. It was made with unleavened oats and baked on a griddle, then cut into triangle-like quadrants for serving. Today, many would call the large round cake a bannock, and call the quadrants scones. In Scotland, the words are often used interchangeably.

225 g self-raising flour
40 g brown sugar
40 g butter
30 g lard
30 g dried apricots
30 g dried cranberries
30 g dried cherries
zest of one orange
1 large egg, beaten
about 3-4 tablespoons cream to mix
a little extra flour

“I like fruit baskets because it gives you the ability to mail someone a piece of fruit without appearing insane. Like, if someone just mailed you an apple you’d be like, ‘huh? What the hell is this?’ But if it’s in a fruit basket you’re like, ‘this is nice!'”  Demetri Martin


Pre-heat the oven to 220°C, gas mark 7.  Sift the flour into a bowl, add the sugar and rub the butter into the dry ingredients until the mixture looks crumbly. Sprinkle in the dried fruit, pour in the beaten egg, add cream. Start to mix to a dough with a wooden spoon, then bring the mixture together using hands, resulting in a soft but not a sticky dough.  Form the dough into a ball and turn it out onto a lightly floured working surface. Roll it out very lightly with a floured rolling-pin, to a thickness of about 3cm. Cut circles with firm motions, twisting, pulling will result in strange shaped scones. Flour cutter if necessary. Knead the remaining dough together again and repeat. Place the scones on the baking sheet, brush with milk, sprinkle on sugar (optional) and bake near the top of the oven for 12–15 minutes.They’re done when they have risen and turned a golden brown. Remove them to a cooling rack.


“The entire fruit is already present in the seed.” Tertullian

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