Warm scones
The best scones are oven-fresh; so gather your best buddies and bake a batch for sharing.
RAISIN SCONES
250g plain flour
15g baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
45g soft butter
45g caster sugar
50g raisins, soaked in
3 tbsp Cointreau
75g whipping cream, combined with 1 beaten egg some milk for brushing
Preheat oven to 180°C and lightly grease a baking sheet with butter.
Sift flour, baking powder and bicarbonate of soda into a bowl. Stir in the salt. Rub the butter into the flour with your fingers until the mixture turns sandy. Stir in sugar and soaked raisins. Add the whipping cream and egg mixture.
Mix with a palette knife, cutting the mixture to barely pull it together – dough is soft but not sticky. Turn dough out onto a lightly floured surface. Lightly fold and press quickly until dough is smooth.
Use a rolling pin to roll out the dough to a thickness of 3cm. Use a 6cm round cookie cutter to cut out circles – push the cutter straight down without twisting.
Arrange scones on the baking sheet and brush with milk. Bake for 20 minutes until well risen and cooked through. Cool on wire rack and eat them slightly warm.
CHEESY SAVOURY SWEET SCONES
250g self-raising flour 1 tsp baking powder a good pinch of salt 1/2 tsp pepper 1/4 tsp ground black pepper
1/4 tsp chicken stock powder 40g butter, softened
40g caster sugar
60g grated cheese
4 tbsp chopped spring onion
1 egg, lightly beaten, mixed with 7 tbsp milk extra shredded cheddar for topping coarse black pepper for topping herb garlic butter to serve
Preheat oven to 200°C and line a baking tray with parchment paper.
Sift self-raising flour and baking powder into a mixing bowl. Add in salt, peppers and chicken stock powder.
Rub the butter into the flour mixture with your fingers until the mixture turns sandy. Then add sugar, grated cheese and spring onion, and pour in the egg and milk mixture.
Mix with a palette knife, cutting the mixture to barely pull it together. Shape into a ball.
On floured surface, working lightly, flatten the dough using the palm of your hands to a thickness of about 3cm. Use a 6cm round cutter to cut out circles – push the cutter straight down without twisting.
Gently press leftover dough together and flatten out to 3cm thickness. Cut out more circles. Repeat to use up all the dough.
Place the scones on the prepared baking tray. Brush tops with a little milk and spread some shredded cheddar cheese over.
Add a sprinkling of coarse ground black pepper. Bake for 15 minutes, or until scones are risen and golden.
Eat the scones as soon as they are cool enough to handle, with herb garlic butter.
FRUITY SCONES
250g self-raising flour, sifted
1 tsp baking powder
45g caster sugar
1/2 tsp salt
40g cold butter, chopped
1/3 cup dried cranberries, coarsely chopped
1/3 cup walnuts, toasted and coarsely chopped
1 tbsp grated orange peel (zest) 150ml milk
1 tbsp milk for brushing top
1/2 tsp ground cinnamon powder 1 tbsp caster sugar
1/2 tsp salt
3 tbsp rolled oats
3 tbsp softened butter
Preheat oven to 220°C and line a baking tray with parchment paper.
Combine flour, sugar, baking powder and salt in a mixing bowl. Cut in butter until mixture is crumbly.
Stir in cranberries, walnuts, and orange peel. Pour in milk. Use a butter knife to stir until dough comes together. Do not over mix.
Turn mixture out onto a lightly floured surface. Lightly fold and press out dough to a thickness of 2.5cm. Dip a 6cm round cutter in flour (to prevent dough from sticking). Cut out the scones. Gently press leftover dough together and repeat to make more scones.
Place scones on prepared baking pan. Brush tops with milk and sprinkle over with topping mixture. Bake for 12 to 15 minutes, or until golden. Serve warm.