Country baking favourites

Woman’s Day staff reveal their best ever baking recipes from our test kitchen

PUMPKIN SCONES MAKES ABOUT 22 PREP 15 MINS COOK 15 MINS

40g butter, softened ¼ cup caster sugar 1 egg, lightly beaten ¾ cup cooked mashed pumpkin 2 ½ cups self-raising flour ½ tsp ground nutmeg ¹/ cup milk 3 butter, honey, to serve

1 Preheat oven to very hot, 220°C. Lightly grease two 20cm round shallow cake pans.

2 In a bowl, using an electric mixer, beat butter and sugar together until creamy. Beat in egg.

3 Stir in cool pumpkin, then sifted dry ingredients and enough milk to form a soft, sticky dough. Turn out onto a lightly floured surface. Knead gently.

4 Press dough out to 2cm-thick round. Using a 5cm plain cutter, cut rounds from dough. Brush tops with a little milk.

5 Bake 12-15 mins until golden. Turn onto a wire rack to cool. Serve warm with butter or honey.

PINEAPPLE & ORANGE LOAF SERVES 8-10 PREP 20 MINS COOK 45 MINS

125g butter, softened 1 cup caster sugar 3 eggs 1 cup plain flour ½ cup self-raising flour ¼ tsp bicarbonate of soda ½ cup milk 1 orange, finely grated zest 1 tsp vanilla extract 440g can crushed pineapple, well drained CREAM CHEESE ICING 125g cream cheese, softened 25g butter, softened 1 ½ cups icing sugar mixture grated zest, 1 orange, 2 tsp juice

1 Preheat oven to moderately slow, 160°C. Lightly grease a deep 12 x 20cm loaf pan. Line base and sides with baking paper.

2 In a medium bowl, using an electric mixer, beat butter, sugar, eggs, sifted combined flour and soda, milk, zest and vanilla on low for about 30 secs until just combined. Increase speed to medium. Beat 3-4 mins until creamy. Stir in pineapple. Spread mixture into pan.

3 Bake 40-45 mins until cooked when tested. Cool in pan 5 mins. Turn onto a wire rack to cool completely. 4 CREAM CHEESE ICING Meanwhile, in a small bowl, using an electric mixer, beat cream cheese and butter until creamy. Gradually add icing sugar and juice, beating until smooth. Spread icing over cake. Sprinkle with zest.

CHELSEA BUNS MAKES 8 PREP 30 MINS + PROVING COOK 45 MINS

1 ½ cups warm milk 2 x 7g sachets yeast 1 tsp caster sugar 1 cup currants ¼ cup chopped walnuts 1 tsp each lemon zest, cinnamon 4 cups plain flour 1 egg, lightly beaten 125g butter, melted ²/³ cup brown sugar

1 Preheat oven to moderately hot, 190°C. Lightly grease a deep 23cm round cake pan.

2 Combine milk, yeast and sugar. Set aside in a warm place until frothy.

3 In a bowl, combine currants, walnuts, zest and cinnamon.

4 Sift flour into a large bowl. Whisk in yeast mixture and egg to form a dough. Knead gently Place in a lightly oiled bowl. Prove, covered 40 mins.

5 Knead 3 mins until smooth. Roll into a 30 x 40cm rectangle. Brush with a little butter, sprinkle with one-third of the brown sugar. Fold into thirds. Turn dough 90 degrees. Repeat folding.

6 Turn dough and roll into a 30 x 40cm rectangle. Brush with butter and sprinkle with remaining brown sugar and currant mixture.

7 Roll up like a Swiss roll. Cut into 8 pieces. Place cut-side up in pan. Prove 20 mins.

8 Drizzle buns with remaining butter. Bake 5 mins. Reduce heat to moderate, 180°C, and bake a further 45-50 mins until golden and sound hollow when tapped.

9 Turn buns onto wire rack to cool. Drizzle with pink icing. Store in an airtight container.

PIKELETS MAKES ABOUT 20 PREP 5 MINS + RESTING COOK 10 MINS

1 cup self-raising flour pinch bicarbonate of soda ¼ cup caster sugar 1 egg, lightly beaten ¾ cup milk 30g butter, melted jam, whipped cream, to serve

1 Sift flour and soda together into a medium bowl. Mix in sugar. Make a well in the centre and gradually stir in egg and enough milk to give a smooth, creamy pouring consistency. Rest 15 mins.

2 Heat a frying pan on medium. Brush with butter. Drop tablespoons of batter from tip of spoon into pan, allowing room for spreading. Cook 1-2 mins until bubbles begin to appear and break. Turn pikelets and cook 1 min until golden.

3 Transfer to a wire rack. Repeat with remaining batter. Serve warm with butter or cream and jam.