Irish Roasted Plum Scones
Buttery, soft Irish scones with a crunchy crust filled with roasted plums. A real treat for plum season. Small batch recipe.
Equipment
- 1 Small sharp knife
- 1 Baking tray
- 1 Large mixing bowl
- 1 Rolling Pin
- 1 scone/biscuit cutter
- 1 plastic scraper optional to help move around the dough
- 1-2 Flat baking trays
- 1 Small Bowl
- 1 Fork
- 1 Pastry brush
Ingredients
Roasted Plums
- 200 grams plums, stone removed and sliced into wedges
- 20 grams brown sugar
Scones
- 250 grams plain or self raising flour
- 50 grams caster sugar
- 5 grams baking powder
- 60 grams soft, room temperature butter
- 1 whole egg
- 80 grams buttermilk
Egg Wash
- 1 whole egg
- 10 grams milk
Instructions
- Preheat the oven to 180°c (360°f) or 170°c (340°f) if fan assisted.
- Using a small sharp knife, remove the stones from each plum and cut into wedges. Toss in brown sugar and bake for 5-10 minutes until they start to soften.
- Remove from the oven and allow to cool fully. Place in the fridge to speed up the cooling process if needed.
- In a large mixing bowl, add the flour, sugar and baking powder. Mix together to ensure no lumps remain.
- Add in the soft room temperature butter and mix together using your hands, using a rubbing method until the mix resembles breadcrumbs.
- Add in the egg and buttermilk and mix together until nearly fully combined. A few crumbs at the bottom of the bowl is perfect.
- Increase the oven temperature to 200°c (400°f) or 190°c (380°f) if fan assisted.
- Lightly flour a clean work surface and place the scone dough on top. Sprinkle the dough with more flour and gently pat the dough down to flatten slightly.
- Scatter a generous handful (or about half) of the roasted plums over the scone dough.
- Carefully fold the scone dough over itself in half. Sprinkle more flour on top.
- Carefully roll the dough out again to about half the thickness of the dough.
- Scatter over the remaining plums and gently press into the dough. Fold the dough over itself, this time in 3 folds.
- Sprinkle some more flour on the table and on the dough and carefully roll out the scone dough to desired thickness. I like a good thick scone so I roll it out to the thickness of the cutter.
- Dip the scone or biscuit cutter into flour and press into the dough, cutting out the scones. Place the cut scones onto flat, lined baking trays with plenty of space in between.
- Add the egg and milk to a small bowl and using the fork, beat together briefly.
- Brush each scone with the egg wash and bake immediately in the hot oven for 15-20 minutes until the scones are evenly a golden brown colour. You may need to turn the tray halfway through baking depending on your oven.
- Allow to cool slightly before serving.
- Cold leftovers can be stored in an airtight container or tightly wrapped at room temperature for 3-5 days. Leftover scones can also be frozen for up to 3 months.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.