- #1701515BJB November 7, 2018 at 8:05 am
Blueberry Scone: no 2 ( good to have more than 1 receipe )
Preheat oven to 200 deg. Sift tog 1 1/2 cups flour, 1/2 cup wholemeal flour, 4 tsp baking powder and 1 heaped Tbspn caster sugar. Rub or grate in 60g butter. Add grated zest of 1/2 lemon or orange and 3/4 cup blueberries. Break an egg into measuring jug and add enough milk to make up to 200 ml. Whisk thoroughly with a fork. Transfer 1 Tbspn of liquid to a cup and set aside to use as a glaze. Pour remaining liquid into scone mixture and use a large fork to mix to a slightly crumbly dough that only just forms a mass. Add little more milk as needed. Tip dough onto lightly floured board. Pat out to 3 cm thickness. Cut into rounds with cookie cutter. Transfer scones to tray lined with baking paper. Brush tops with reserved egg/milk mixture, and sprinkle with demerara sugar or white sugar. Bake for 15 – 20 mins until golden brown on top. Cool on rack. Makes about 10.#1716991BJB April 18, 2019 at 8:02 am
Date and lemon Scones
(Beat these 3 ingredients together)
Mix together 3 cups selfraising flour
2 Tbsp sugar
1 cup chopped dates
Zest of one lemon
Pour milks into dry ingredients and give a good old mix.
Lightly kneed and make a 2″ high shape
Use a large round cutter or knife.
Glaze with milk and sugar
Cook on tray with flat side up until golden brown hot oven 10 – 15 minutes. Oven 200 oC#1717016BJB April 18, 2019 at 12:36 pm
2 cup mixed cheese (we used tasty and colby), grated, plus a little extra for sprinkling
3 rashers bacon, cooked, cooled and sliced thinly
4 cup self-raising flour, plus extra for dusting
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 1/4 – 2 1/2 cups (approx) milk
Preheat the oven to 200°C. Grease a baking tray with butter and dust it with the extra flour, or line the tray with baking paper.
In a bowl, gently combine the cheese and bacon with the flour, salt and cayenne pepper. Slowly add the milk (do not add it all at once) and gently mix the dough with a loose hand.
When the mixture is just combined, tip it out onto a floured bench and gently bring it together. The trick is to not over-mix the dough, or the scones will be tough.
Place handfuls of the dough onto the prepared oven tray and sprinkle over the extra cheese. Bake the scones in the preheated oven for up to 20 minutes, or until they are very golden.
CHEESE AND BACON SCONES>#1725030BJB July 13, 2019 at 12:34 pm
Cheese and Onion Scones:
450g Self Raising Flour
1 Teaspoon Baking Powder
Pinch of Sea Salt and Freshly Ground Black Pepper
1 Teaspoon Ground Paprika
50g Chilled Butter
150g Chedder Cheese
4 Spring Onions,finely chopped/ or chopped white onions
Few Sprigs of Fresh Thyme, leaves removed/or some chopped Parsley
225ml Semi-skimmed Milk
Preheat the oven to 200C/Gas 8.
Line a couple of baking sheets with non-stick baking parchment.
In a large bowl, mix together the flour, baking powder, salt and pepper and paprika.
Cut the butter into chunks and add it to the mix. Rub it into the flour until the mixture looks like fine crumbs.
Add most of the cheese (saving some to sprinkle on top), spring onions and thyme leaves.
Finally add the milk and mix together to form a soft dough.
Tip it out onto a lightly floured board and roll it to about 1 1/2cm thick.
Using a 6cm cutter, cut into rounds and arrange onto the baking sheets.
Sprinkle over the reserved cheese and bake for 8-10 minutes until well risen and golden.
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