The new scone

Next time you in­vite friends around for af­ter­noon tea, why not get a lit­tle cre­ative with the ba­sic scone? Try co­conut and lime scones for a trop­i­cal theme, a blue­berry stud­ded scone cake, or sweet peaches and rasp­ber­ries en­closed in a scone loaf.

Sunday Tasmanian - Tassie Living - - TASTE - Donna Hay

blue­berry and le­mon scone cake

2 cups ( 300g) self- rais­ing flour 2 ta­ble­spoons caster su­gar 1 ta­ble­spoon finely grated le­mon rind 125g blue­ber­ries 2⁄ cup ( 160ml) but­ter­milk

3 2⁄ cup ( 160g) sour cream

3 1 tea­spoon vanilla ex­tract milk, for brush­ing ic­ing su­gar, for dust­ing Pre­heat oven to 200C. Place the flour, su­gar, le­mon rind and blue­ber­ries in a bowl and mix to com­bine. Make a well in the cen­tre and pour in the but­ter­milk, sour cream and vanilla. Use a but­ter knife to mix the but­ter­milk and cream into the flour un­til just com­bined. Turn out on to a lightly floured sur­face and gen­tly bring the dough to­gether. Roll out to a 16cm- round and, us­ing a sharp knife, make 4 deep cuts ( to make 8 tri­an­gles). Place the scone on a bak­ing tray lined with non- stick bak­ing pa­per and brush with milk. Bake for 24- 26 min­utes or un­til cooked when tested with a

. skewer. Serves 8.

co­conut and lime scones with pas­sion­fruit and cream

2 cups ( 300g) self- rais­ing flour 2 ta­ble­spoons caster su­gar 1 ta­ble­spoon finely grated lime zest ½ cup ( 40g) des­ic­cated co­conut 2⁄ cup ( 160ml) but­ter­milk

3 2⁄ cup ( 160ml) sin­gle ( pour­ing) cream

3 1 tea­spoon vanilla ex­tract milk, for brush­ing 1 cup ( 250ml) sin­gle ( pour­ing) cream, ex­tra 2 ta­ble­spoons ic­ing su­gar ½ cup ( 125ml) pas­sion­fruit pulp, to serve Pre­heat oven to 200C. Com­bine flour, su­gar, lime zest and co­conut in a bowl. Make a well in the cen­tre and pour in the but­ter­milk, cream and vanilla. Use a but­ter knife to mix the but­ter­milk and cream into the flour un­til just com­bined. Turn out on to a lightly floured sur­face and bring the dough to­gether. Roll out to 2cm- thick and use a 6cm­round cut­ter to cut 10 rounds. Place the scones on a tray lined with non- stick bak­ing pa­per and brush with milk. Bake for 15- 18 min­utes or un­til cooked. Place the ex­tra cream and ic­ing su­gar in a bowl and whisk un­til soft peaks form. Serve the with the cream and pas­sion­fruit pulp. Makes 10.

peach and rasp­berry scones

2 peaches, stones re­moved and sliced 125g rasp­ber­ries ¼ cup ( 55g) caster su­gar 2 cups ( 300g) self- rais­ing flour 2 ta­ble­spoons caster su­gar, ex­tra 2⁄ cup ( 160ml) but­ter­milk

3 2⁄ cup ( 160ml) sin­gle ( pour­ing) cream

3 1 tea­spoon vanilla ex­tract milk, for brush­ing de­mer­ara su­gar ( see tips + tricks),

for sprin­kling ic­ing su­gar and sin­gle ( pour­ing) cream,

to serve

Pre­heat oven to 200C. Place the peaches, .

rasp­ber­ries and caster su­gar in a bowl and mix to com­bine. Set aside. Place the flour and ex­tra su­gar in a bowl and mix to com­bine. Make a well in the cen­tre and pour in the but­ter­milk, cream and vanilla. Use a but­ter knife to mix the but­ter­milk and cream into the flour un­til just com­bined. Turn out on to a lightly floured sur­face and gen­tly bring the dough to­gether. Roll out to a 30cm square. Place the dough on a bak­ing tray lined with bak­ing pa­per. Place the fruit mix­ture on to half the square and fold to en­close. Brush with milk, sprin­kle with de­mer­ara su­gar and bake for 20- 25 min­utes or un­til golden and cooked through. Dust with ic­ing su­gar and serve with cream. .

Serves 8.

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