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Scones Again

This topic contains 56 replies, has 10 voices, and was last updated by  BJB > 7 days ago.

Discussions Food & Wine Recipes Scones Again

Viewing 7 posts - 51 through 57 (of 57 total)
  • #1701515
    BJB
    Member
    Member since: October 16, 2007
    Topics: 51
    Replies: 13820
    BJB

    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.

    #1716991
    BJB
    Member
    Member since: October 16, 2007
    Topics: 51
    Replies: 13820
    BJB

    Date and lemon Scones

    150mls milk
    150mls cream
    1 egg
    (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

    #1717016
    BJB
    Member
    Member since: October 16, 2007
    Topics: 51
    Replies: 13820
    BJB

    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
    METHOD
    1
    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.
    2
    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.
    3
    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.
    4
    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>

    #1725030
    BJB
    Member
    Member since: October 16, 2007
    Topics: 51
    Replies: 13820
    BJB

    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
    Method.
    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.

    #1731360
    BJB
    Member
    Member since: October 16, 2007
    Topics: 51
    Replies: 13820
    BJB

    SCONES WITH SOUR MILK
    100 g of butter
    2 cups of flour
    4 tspns baking powder
    1/4 teaspoon of salt
    3/4 cup of milk/ sour milk
    1 egg and 1 Tablespoon of milk for brushing

    Sift dry ingredients into a large dish.
    Rub in butter till mixture resembles breadcrumbs
    Make a soft dough using milk/ sour milk.
    Roll out and cut with a cutter.
    Brush with an egg beaten with 1 tablespoon of milk
    Bake at 180°C for 15 minutes.
    Variation: To turn your scones into cheese scones, add 1 cup of grated cheese to the dough. Otherwise enjoyed plain with fresh cream and jam.

    #1731877
    BJB
    Member
    Member since: October 16, 2007
    Topics: 51
    Replies: 13820
    BJB

    WHEATGERM SCONES:
    1/2 cup Wheat germ — divided
    1 1/2 cups All-purpose flour
    2 tablespoons Brown sugar — packed
    1 tablespoon Baking powder
    1/2 teaspoon Salt
    6 tablespoons Butter or margarine
    1/3 cup Golden raisins — coarsely chopped
    2 Eggs
    1/4 cup Milk
    SCONE PREPARATION:
    Preheat oven to 220 oC Reserve 1 tablespoon wheat germ. Combine the remaining wheat germ, flour, brown sugar, baking powder and salt in a large bowl. Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs. Stir in the raisins. Beat the eggs in a small bowl. Add the milk; beat until well blended. Reserve 2 tablespoons milk mixture. Add the remaining milk mixture to the flour mixture; stir until the mixture forms a soft dough that pulls away from the side of the bowl. Turn out the dough onto a well-floured surface. Knead the dough 10 times. Roll out the dough with a lightly floured rolling pin into a 9 x 6-inch rectangle. Cut the dough into 6 squares with a lightly floured knife. Cut each square diagonally in half, making 12 triangles. Place the triangles 2 inches apart on an non greased baking sheet. Brush with the reserved milk mixture; sprinkle with the reserved wheat germ. Bake for 10 to 12 minutes, or until golden brown. Cool on a wire rack for 10 minutes. Serve warm or cool completely.

    • This reply was modified 2 months ago by  BJB.
    #1733593
    BJB
    Member
    Member since: October 16, 2007
    Topics: 51
    Replies: 13820
    BJB

    Pumpkin scones
    2 1/2 cup self-raising flour
    1/2 teaspoon mixed spice
    30 gram cold butter, chopped
    1 cup cold mashed pumpkin
    1/4 cup brown sugar
    1 egg, beaten
    butter and honey, to serve
    METHOD
    Pumpkin scones
    1
    Preheat oven to very hot, 220°C. Lightly grease a scone tray.
    2
    Sift flour and spice together into a large bowl. Add butter. Rub in lightly using fingertips.
    3
    Make a well in centre of dry ingredients. Add pumpkin, sugar and egg.
    4
    Using a bread and butter knife, mix quickly to a soft, sticky dough. Do not over-mix.
    5
    Turn onto a lightly floured surface. Knead lightly. Press or roll out to form a round about 2cm thick. Cut into 16 rounds.
    6
    Place close together on tray. Bake for 12-15 minutes or until scones sound hollow when tapped. Cool on a wire rack. Serve with butter and honey.

Viewing 7 posts - 51 through 57 (of 57 total)

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