Tag Archives: scones

Scones

Scones

Scones

Scones Anyone?

 

Let’s face it, who doesn’t like a good old scone straight out of the oven? This is a basic scone recipe and a slight variation on the Lemonade Scone recipe. There are so many different scone recipes out there on the net. You may have your own trusted scone recipe already. Even if you do have your favorite recipe, compare it to this one. If there is a difference then go ahead, try this one. There are only 5 ingredients to this recipe and it’s rather quick to make. Let me know how you go.

 

Ingredients

4 cups self raising flour sifted
2 tablespoons icing sugar
60 grams melted butter
1 cup milk
3/4 cup water (room temperature)

Method

Pre heat oven to 220 C degrees

Pour the dry ingredients into a bowl
Add the liquid ingredients and stir to combine (don’t over mix)
Roll out the dough onto a lightly floured board to 2 cm thickness
Using a floured cutter of approximately 4.5 cm cut out scones
Line baking tray with baking paper and assemble the scones
Place the scones next to each other leaving enough room to spread (approx. 2 cm)
Cook at 200 C degrees fan forced for 15 minutes until golden brown
Break in half when warm and fill with jam and cream

Hints

It’s all about the oven temperature, so make sure you know the correct temperature of your oven

Spend as little time with the dough as possible, you want to retain the air in the mix
Serve warm with whipped cream and jam
Can be reheated the next day but not as nice
The scones can be frozen when they are cooled

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Drop Scones

This recipe would have to be over 70 years old, passed down from my mother and made for me as a child by her. That’s quite a few years ago, I can tell you.  Every now and then I see a variation of this recipe pop up and it brings back memories. We have made these for four generations, I hope you enjoy making these as much as we have over the years.

Ingredients

1 cups of self-raising flour
pinch of salt
3 table spoons of caster sugar
1 egg
1 handful of sultanas
1/2 to 3/4 cup of milk

Method

Heat up a frying pan with vegetable oil – medium heat
Mix all of the ingredients – should be the consistency of a thick batter
Using a serving spoon drop one portion of the batter into the frying pan at a time
When the scones start to form bubbles all the way around check underneath
If brown, flip over to the other side
They are cooked when brown and spongy
Put onto toweling to drain and cover to keep warm
Drop scones are best served with jam, honey, butter, maple syrup

Hints

If the oil is too hot they will darken but remain raw inside
Start off with the 1/2 cup of milk and add extra if required, the batter is better thick not runny
If you don’t like sultanas substitute with currants of leave out, but start with the half cup of milk
Drop Scones be eaten cold as well, great for a snack the next day or heated in the microwave
Experiment with any toppings you can think of, be creative

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Lemonade Scones

Lemonade Scones

Lemonade Scones

Lemonade Scones

These Lemonade Scones are ideal for morning tea with friends. They are easy to prepare and take hardly any time at all. They are beautiful with jam and cream fresh out of the oven. People these days tend to think that scones are old fashioned, however they are very easy to whip up and bake. I would encourage anyone to try this recipe. Thanks to Eleanor for giving me this recipe, these were a hit with my guests. Enjoy!

Ingredients

3 cups of self raising flour
1 cup of cream
1 cup of lemonade

Method

Sift the flour into a bowl making a well in the middle
Pour in the liquid ingredients and combine with a spoon
Do not over-mix
Take the mixture out of the bowl and onto a lightly floured board
Roll out the dough to approx 1 cm thickness
Pop the cutter into flour and cut out scones
Place on tray approx 1.5 cm apart

Bake

12 minutes at 200°C

Notes

Use a baking sheet to keep the scone tray clean
If the dough seems dry add extra cream or lemonade
If the dough seems too wet and sticky add extra flour
Suitable for normal sized scones or mini scones
Do not leave too much of a gap between scones
Place them close so that they rise rather than spread
Do not open the oven door during cooking
Not all ovens are the same! Some cook hotter, others cooler

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