Easiest Way to Make Gordon Ramsay Dried Fruit Scones with Olive Oil

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, dried fruit scones with olive oil. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Add the rum dried fruits into the bowl and mix. Beat the egg in a separate bowl and slowly pour it into the main mixture along with the milk, and mix well. Then pour in the olive oil and mix to make the dough. Line your baking sheet with parchment paper.

Dried Fruit Scones with Olive Oil is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Dried Fruit Scones with Olive Oil is something which I have loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can cook dried fruit scones with olive oil using 9 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Dried Fruit Scones with Olive Oil:

1. Take 100 g flour
2. Take 80 g strong flour
3. Get 50 g sugar
4. Take 1 pinch salt
5. Take 2 teaspoons baking powder
6. Make ready 2 tablespoons rum-soaked dried fruits
7. Get 1 Egg
8. Make ready 70 ml Milk
9. Take 30 ml Olive oil

Add liquid ingredients to the dry ingredients, mix with a fork to form large crumbs. The Best Dried Fruit And Nut Scones Recipes on Yummly Linguini Pesto Alla Genovese Chef Daniel Holzman. Stir in apricots and dried plums.

Steps to make Dried Fruit Scones with Olive Oil:

1. Preheat the oven to 180°C/350°F. Put all the flour, sugar, salt, and baking powder into a bowl and mix together well. Add the rum dried fruits into the bowl and mix.
2. Beat the egg in a separate bowl and slowly pour it into the main mixture along with the milk, and mix well. Then pour in the olive oil and mix to make the dough.
3. Line your baking sheet with parchment paper. Scoop out the dough with a tablespoon, about golf ball size, and put it on the sheet. Lightly press flat with the back of the spoon.
4. Bake for 15 min until the surface turns golden brown and remove to a cooling rack.

Linguini Pesto Alla Genovese Chef Daniel Holzman. Stir in apricots and dried plums. In a large bowl, whisk together flour, sugars, baking powder, and salt. Add butter and, using a pastry cutter or your hands,. In a cup put the oil and the egg and beat well.

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