There’s something so comforting about baking on a cool winter morning. These cinnamon and fruit scones are a recipe I come back to again and again. Quick to make, freezer-friendly, and always a treat with a cup of tea.
It comes from one of my favourite cookbooks, In Good Company by Sophie Hansen. We feel lucky to have a little Carcoar story featured in its pages, a summer gathering with dear friends by the Belubula River.
Makes: 6–8
Prep Time: 10 mins (+40 mins resting)
Cook Time: 20 mins
Ingredients
For the scones:
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1 cup (250g) chilled butter
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1⅓ cups (250g) dried fruit
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1 cup (250ml) strong hot tea
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2⅔ cups (350g) plain (all-purpose) flour, plus extra for dusting
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1 cup (150g) wholemeal plain (all-purpose) flour
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¼ cup (55g) caster sugar
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2 Tbsp baking powder
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½ tsp ground cinnamon
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A pinch of salt
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1⅓ cups (330ml) buttermilk
For the glaze:
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¼ cup (55g) caster sugar
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1 tsp ground cinnamon
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1 egg
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2 Tbsp single (pure) cream
Method
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Line a baking tray with paper.
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Grate the butter onto a plate and pop it in the fridge. Soak the dried fruit in hot tea and set aside.
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In a large bowl, whisk the flours, sugar, baking powder, cinnamon, and salt.
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Add the cold grated butter and rub in lightly (small lumps are fine).
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Drain the fruit and add to the bowl with the buttermilk. Mix gently until just combined.
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Turn onto a floured surface and shape into a disc about 3cm thick.
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Cut into rounds or wedges and place on tray. Freeze for at least 40 minutes (or keep frozen, tightly wrapped, for future use).
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Preheat oven to 200°C (400°F).
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For the glaze: mix the sugar and cinnamon. In a separate bowl, whisk the egg and cream.
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Brush frozen scones with the egg mixture, sprinkle with cinnamon sugar.
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Bake for 20 minutes or until golden. Serve warm with your favourite jam.
A Note from the Shopkeeper
In Good Company is one of my most treasured cookbooks; filled with generous, heartwarming recipes like this one. It’s a favourite here at Tomolly and always worth having on the shelf.
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