- #1637587BJB August 20, 2017 at 12:42 pm
Put flours, caster sugar and baking powder in a large bowl, whisk all together. If butter is soft, rub in, or if hard, grate in, whisk together with a knife.
Mix in Currants. Add the liquid, using the knife to mix well together.
Tip this mixture onto floured bench and pat into, turn this over in double and pat out or roll into a rectangle and roll dough into about 15 mm thick. Cut into about 12 pieces. And put onto Baking Paper lined baking tray.
Bake for about 15 minutes in a 200 oC Oven.
Wholemeal Current Scones …. CONT….#1643983BJB September 27, 2017 at 2:23 pm
Cheese and Corn Scones:
2 large sweetcorn
cobs (or 250g sweetcorn kernels from a can, drained weight)
350g self-raising flour
1 tsp baking powder
2 tsp English mustard powder
¼ tsp ground cayenne or paprika
, plus extra for sprinkling
sprigs, leaves picked
50g cold unsalted butter, cut into cubes
175ml semi-skimmed milk
, plus extra for brushing
juice ½ lemon
Bring a pan of salted water to the boil. Hold a corn cob at a right angle to the chopping board, then run a sharp knife down the length of the cob, as close to the core as you can get, slicing away the rows of corn. Boil the kernels for 4 mins or until just tender, then drain well.
Heat oven to 220C/200C fan/gas 7. Mix the flour, baking powder, mustard, cayenne, 1 tsp salt and 1 tsp thyme leaves in a large bowl, then rub in the butter until the mix looks like fine crumbs. Tip in most of the cheese and all of the corn. Mix the milk with the lemon juice, then stir into the bowl to make a slightly sticky dough. Don’t over-work the dough.
Tip the dough onto the floured work surface, knead 2-3 times to smooth a little, then divide into 10 balls. Shape each roughly with your hands and put onto a floured baking sheet. Brush each with a little milk, then scatter with a little cheese, cayenne and a few thyme leaves. Bake for 10-12 mins or until the scones are risen, golden and sound hollow when tapped on the bottom. Cool on a rack.#1678007BJB April 30, 2018 at 12:17 pm
2 cups (500 mL) chopped rhubarb
2 tbsp (25 mL) sugar
1 tsp (5 mL) vanilla
2 cups (500 mL) flour
1/3 cup (75 mL) sugar
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) ground ginger
1/4 tsp (1 mL) salt
1 cup (250 mL) light cream (10%)
Combine rhubarb, 2 tbsp (25 mL) sugar and vanilla in a bowl. Let stand for 5 minutes. Combine flour, 1/3 cup (75 mL) sugar, baking powder, ginger and salt in a bowl. Add rhubarb mixture and cream to flour mixture and stir just until combined. Do not overmix. Drop rounded 1/4 cup (50 mL) measures of dough onto a greased cookie sheet. Sprinkle with additional sugar. Bake at 400ºF (200ºC) for 20 minutes or until light golden. Makes 10.#1678637kiwigran8489MemberMember since: October 29, 2006
Replies: 50kiwigran8489 May 3, 2018 at 3:08 pm
Divine Date scones
The dates are boiled then sandwiched between the scone dough.
Preheat the oven to 200degC. Line a baking tray with baking paper.
2 cups pitted dates, orange juice if you have some for added flavour. Place the dates and orange juice if using, in a small saucepan with just enough water to cover. Bring to the boil and simmer gently, stirring occasionally, for about 20 minutes. Cool.
3 cups flour 1 Tbsp baking powder Pinch salt 3/4 cup lightly packed brown sugar 100g butter, chopped. 1 to 1 1/4 cups milk, 1 egg, lightly beaten, tablespoon extra brown sugar.
Place the dry ingredients, except the extra brown sugar in a food processor fitted with a metal blade. Add the butter in batches, processing until the mixture resembles breadcrumbs..Place in a bowl and add enough milk to form a soft but not too sticky dough. On a lightly floured bench, pat the dough into a rectangle. Brush with beaten egg then cut in half.
Spread the cooled date mixture on one half. Flip the other half over the top egg-wash side down to make a sandwich. Cut into about nine pieces. Place on the prepared oven tray. Brush with egg and sprinkle with brown sugar. Bake for 15-20 minutes or until golden and cooked.#1679948BJB May 11, 2018 at 6:00 pm
Sour Cream Scones:
2 cups cake flour
2 teaspoons baking powder
1⁄4 cup sugar
1⁄2 teaspoon salt
1⁄3 cup butter
1⁄4 cup currants
1 beaten egg yolk
1⁄2 cup sour cream ( more or less, to what you like)
Sift dry ingredients together in a bowl.
Cut in the butter.
Stir in the currents.
Mix the beaten egg yolk with the sour cream and stir into the dry mix to make a smooth dough.
Turn onto a lightly floured board and knead lightly for 10 seconds.
Pat or roll the dough into two 6 inch rounds 1/2 to 3/4 inch thick.
Score each round into quarters but do not cut through.
Bake in hot oven (425 degrees) for 15 to 18 minutes.#1692117BJB August 21, 2018 at 7:45 am
Mixed Berry Scones:
2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1⁄2 teaspoon table salt
2 tablespoons unsalted butter, chilled and cut into small pieces
1 cup buttermilk
1 1⁄2 cups frozen unsweetened mixed berries
Preheat oven to 400ºF.
Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder and salt.
Mix in butter until mixture is size of fine crumbs.
Stir in buttermilk, then berries.
On a prepared baking sheet, shape dough into two 7-inch circles.
Cut each into 6 wedges; coat with butter-flavored cooking spray.
Bake until cooked through and golden, about 20 minutes.#1692118BJB August 21, 2018 at 7:59 am
2 c. flour
2 tbsp. sugar
2 1/2 tsp. baking powder
1/8 tsp. salt
3/4 c. butter, melted
2 eggs, beaten
1/4 c. milk
2/3 c. blueberries
Preheat oven to 350°F.
Combine flour, sugar, baking powder and salt in a large bowl and mix well.
In a small bowl, stir together butter, eggs and milk. Pour into flour mixture, and mix until ingredients bind together. Stir in blueberries.
Turn dough out on a floured surface. Pat out to a 9 inch circle and cut into 8 wedges. Transfer with a spatula to a greased cookie sheet. Bake for 20 minutes or until golden. Makes 8.#1692181BJB August 21, 2018 at 2:35 pm
Feijoa and Ginger Scones ( an Alison Holst recipe):
2 cups self raising flour
¾ cup lemonade
½ cup cream
1 cup chopped peeled feijoas
¼ cup finely sliced crystallised ginger
¼ cup sugar
Set the rack above the centre of the oven. Preheat the oven to 220ºC. Grease a baking tray or line it with baking paper.
Sift the flour into a bowl and make a well in the centre. Put the lemonade, cream and feijoas into the well and use a knife to mix together, making a soft dough. Turn out onto a lightly floured surface and knead very lightly. Pat into a 18-20cm round and place on the prepared tray. Brush with milk to glaze and scatter over the ginger and sugar. Use a sharp cook’s knife to divide the scone into 8 even wedges without cutting all the way through.
Bake in the preheated oven for 18-20 minutes or until cooked. Transfer to a clean tea towel-covered cake rack to cool. Serve warm with butter.#1692273BJB August 22, 2018 at 8:08 am
350g self raising flour
1 tsp baking powder
85g cold butter
175 ml milk
4 tbsp of caster sugar
1 tsp cinnamon
1 tsp vanilla essence
1 dash of lemon juice
Preheat oven to 220°C.
Combine the self raising flour and baking powder. Add the butter (cut into cubes) and make it into a fine crumble mixture using fingertips. Add 3tbsp of caster sugar and stir.
In a jug mix the milk, cinnamon, vanilla essence and the lemon juice.
Add the milk mixture to the crumble mixture stirring with a knife. Dice the banana and add it to this dough.
It will be a sticky dough. Squish this to about 4cm thick and cut in shapes. Place on baking paper and brush top with beaten egg and sprinkle of sugar.
Cook for about 10-15 minutes in the oven, until golden brown.#1692321BJB August 22, 2018 at 12:42 pm
Savoury Basil Scones:
480mL (2 cups) all purpose flour
60mL (¼ cup) sugar
15mL (3 tsp) baking powder
5mL (1 tsp) salt
120mL (½ cup) butter, cut into 2cm (1″) cubes and chilled
120mL (½ cup) whole milk
1800mL (¾ cup) grated cheddar cheese
60mL (¼ cup) finely chopped sweet basil leaves (remove all stems)
5mL (1 tsp) dried onion flakes
Preheat the oven to (450°F). Whisk together the dry ingredients in a medium mixing bowl. Cut in the butter using the back of a fork or your fingers, until the mixture resembles coarse bread crumbs. Stir in the milk and eggs. Stir in the cheese, basil, and onion flakes, and knead on a lightly floured surface. Once an even texture is reached, wrap the dough in plastic and allow to rest for 30 minutes. Roll on a floured surface and cut into regular shapes at about 2cm (1″) thick. Bake on a tray for 8 minutes, or until the surface is light golden brown. Garnish with thinly cut squares of cheese and fresh basil leaves.
You must be logged in to reply to this topic.