• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Whipping Cream

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


  1. Sift flour and baking powder into a bowl. Stir in salt and sugar. Blend in butter with a pastry cutter until mixture is crumbly.
  2. Add whipping cream, essence and rum liqueur. Add all dried fruits and almonds. Mix to a soft but not sticky dough.
  3. 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.
  4. 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.

You may also like

Leave a Reply

Your email address will not be published.