Thursday, January 20, 2011



Scones are a tea-time favourite in British and Irish Food.  They are an intrinsic part of an afternoon tea and perfect as a snack or treat at any time.  Refer to baking tips on how to make perfect light scones.

Makes 6-8 scones

Self raising flour, 225g (or ~2 cup)
Butter, cold, 55g
Baking powder, ½ tsp
Milk, 150ml
Egg, beaten with little milk, ~60g size, 1 unit

1. Preheat oven at 205 degC.  Grease and flour a baking sheet/tin.

2. Sieve flour and dry ingredients into a mixing bowl.  Add in butter and rub till mixture resembles fine breadcrumbs.

3. Make a well in centre, pour in milk and mix into a soft pliable dough.

4.  Place dough onto a floured board and knead very lightly until smooth.  Lightly roll dough out to ~2 cm thickness and cut out with a ~7 cm round cutter.

5. Place cut out dough onto prepared baking sheet/tin and brush top with beaten egg mixture.  Bake in preheated oven for 15 mins till scone is well risen and golden brown.

1. Serve with butter/jam and cream, and a pot of English tea.

(a) Fruit Scone
Add 50g sultanas/dry mixed fruits/chopped dates to dry ingredients in basic recipe above.

(b) Cheese Scone
Add 50g (or ~½ cup) grated cheese and  ½ tsp dry mustard powder to the mixture after rubbing in the fat and flour and continue with the basic recipe.  Sprinkle the scones with 50g more grated cheese before baking the scones in the oven.


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