Uzbek-inspired Fruit Scones

Ingredients

In this Uzbek-inspired version of the Fruit Scone, we incorporate traditional Uzbek spices and dried fruits to infuse the scones with unique flavors. The original British scone is typically plain or served with jam and cream, while this adaptation adds a delightful twist by incorporating Uzbek ingredients. We alse have the original recipe for Fruit Scone, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1 tablespoon baking powder 1 tablespoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 cup (55g) unsalted butter, cold and cubed 1/4 cup (55g) unsalted butter, cold and cubed
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1/2 cup (75g) mixed dried fruits (such as raisins, apricots, and dates) 1/2 cup (75g) mixed dried fruits (such as raisins, apricots, and dates)
• 1 tablespoon honey, for glazing 1 tablespoon honey, for glazing

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 5g
• Carbohydrates (total, sugars): 40g, 15g
• Protein: 4g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. 2.
   In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, cardamom, and nutmeg.
3. 3.
   Add the cold cubed butter to the dry ingredients. Using your fingertips or a pastry cutter, rub the butter into the flour mixture until it resembles coarse crumbs.
4. 4.
   Stir in the dried fruits until evenly distributed.
5. 5.
   Gradually pour in the milk while stirring the mixture until it forms a soft dough.
6. 6.
   Transfer the dough onto a lightly floured surface and gently knead it a few times until it comes together.
7. 7.
   Roll out the dough to a thickness of about 2 cm (3/4 inch) and use a round cookie cutter to cut out scones.
8. 8.
   Place the scones onto the prepared baking sheet and brush the tops with honey for a glossy finish.
9. 9.
   Bake in the preheated oven for 12-15 minutes, or until the scones are golden brown.
10. 10.
    Remove from the oven and let them cool on a wire rack before serving.

Treat your ingredients with care...

• Dried fruits — Soak the dried fruits in warm water for 10 minutes before adding them to the dough. This will help them become plump and moist, enhancing their flavor and texture.

Tips & Tricks

• For a richer flavor, you can add a teaspoon of vanilla extract to the dough.
• Serve the scones warm with a dollop of clotted cream or butter for an indulgent treat.
• Experiment with different combinations of dried fruits to customize the flavor of your scones.
• If you prefer a sweeter scone, you can sprinkle some granulated sugar on top before baking.
• These scones are best enjoyed on the day they are baked, but you can store them in an airtight container for up to 2 days.

Serving advice

Serve the Uzbek-inspired Fruit Scones warm or at room temperature. They are perfect on their own or with a spread of butter or clotted cream. Pair them with a cup of tea or coffee for a delightful breakfast or afternoon snack.

Presentation advice

Arrange the scones on a decorative serving platter or a traditional Uzbek bread plate. Dust them with a sprinkle of powdered sugar for an elegant touch. You can also garnish the platter with fresh mint leaves or edible flowers to add a pop of color.