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Spiced sweet potato scones
- 155g (1 cup) wholemeal spelt flour
- 127g (1 cup) sweet potato flour
- 55g (1/2 cup) fine oatmeal flour
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 50g unsalted butter, chopped, chilled
- 250ml (1 cup) reduced-fat milk
- 2 teaspoons honey, plus extra, to serve
- Low-fat ricotta, to serve
- Diced strawberries, to serve
- Step 1Preheat oven to 190C/ 170C fan forced. Line a baking tray with non-stick baking paper.
- Step 2Combine flours, baking powder and spices in a large bowl. Add butter then use fingertips to rub butter into dry ingredients until the mixture resembles coarse breadcrumbs. Make a well in the centre. Reserve 2 tsp of milk for brushing. Combine remaining milk and honey. Add to flour mixture. Stir with a flat-bladed knife until mixture just comes together.
- Step 3Turn onto a lightly floured surface and roll the dough gently into a ball. Press dough into a 3-4cm-thick square. Cut dough into 9 squares, dipping knife in flour to prevent sticking. Trim edges to neaten. Press scraps together to form last scone. Place scones 1cm apart on prepared tray. Brush with reserved milk. Bake for 15-18 minutes or until golden and the outside has a slightly crisp crust.
- Step 4Serve scones with ricotta, strawberries and a drizzle of the extra honey.
Pumpkin and green shallot scones
- 375g (2 1/2 cups) self-raising flour
- 40g (1/3 cup) skim milk powder
- 2 green shallots, chopped
- 1/4 teaspoon ground nutmeg
- 3/4 cup mashed cooled pumpkin
- 125ml (1/2 cup) buttermilk
- Cottage cheese, to serve (optional)
- Step 1Preheat the oven to 220C/200C fan forced. Place a large baking tray in the oven.
- Step 2Combine the flour, milk powder, shallot and nutmeg in a bowl. Make a well in the centre and add the pumpkin and buttermilk. Gently stir until combined.
- Step 3Turn the mixture out onto a lightly floured surface and use a floured rolling pin to roll out to a 1.5cm-thick disc. Use a 6cm round cutter to cut out 16 scones from dough.
- Step 4Lightly flour the hot tray and place the scones, just touching, on prepared tray. Bake for 12 minutes or until golden. Transfer to a wire rack to cool. Serve with cottage cheese, if desired.
- 2 x 400ml cans chilled coconut cream (see notes)
- 2 cups self-raising flour
- 1 tablespoon caster sugar
- Pinch of salt
- 60g original Nuttelex spread
- 2 teaspoons icing sugar mixture
- 1/2 teaspoon vanilla bean paste
- Strawberry jam, to serve
- Step 1Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper.
- Step 2Scoop the thick layer of coconut cream from each can of coconut cream and place in a bowl (about 1 cup). Cover with plastic wrap. Refrigerate. Sift flour, caster sugar and salt into a large bowl. Add spread. Using fingertips, rub spread into flour mixture until mixture resembles fine breadcrumbs. Make a well in centre of mixture. Add ¾ cup remaining coconut cream liquid to well. Using a flat-bladed knife, stir until a sticky dough forms. Turn out onto a lightly floured surface. Knead gently until just smooth. Reserve 1 tablespoon remaining coconut cream liquid (see notes).
- Step 3Using a lightly floured rolling pin, gently roll dough out until 2cm-thick. Using a 6cm round cutter, cut out rounds. Press leftover dough together. Repeat to make 12 rounds. Place, just touching, on prepared tray. Brush with reserved coconut cream liquid. Bake for 12 to 15 minutes or until golden and hollow when tapped on top.
- Step 4Using a whisk, whisk reserved chilled coconut cream, icing sugar and vanilla until soft peaks form. Serve scones with jam and coconut cream mixture.
Pie maker Solo scones
- 450g (3 cups) self-raising flour
- 300ml ctn Coles thickened cream
- 200ml Schweppes Solo (see note)
- 20g butter, melted
- Double cream, to serve (optional)
- Lemon curd, to serve (optional)
- Step 1Sift flour into a bowl and make a well in the centre. Add thickened cream and Solo, and stir with a knife until just combined.
- Step 2Preheat a pie maker. Drop level 1/3 cupfuls of mixture into each hole. Use a pastry brush to dab a little melted butter on top. Close lid and cook for 8 minutes or until golden brown. Lift out scones and set aside on a wire rack to cool until just warm. Repeat with remaining mixture to make 12 scones.
- Step 3Cut scones in half and serve with double cream and lemon curd, if using.
5-ingredient raspberry lemonade scones
- 600g (4 cups) self-raising flour
- 300ml pouring cream
- 250ml (1 cup) lemonade
- 125g (1 cup) frozen raspberries, not thawed
- 1 tablespoon demerara sugar
- Double cream, to serve
- Step 1Preheat oven to 200C/180C fan forced. Sift the flour into a large bowl and make a well in the centre. Reserve 1 tablespoon of the pouring cream and add the rest to the flour, along with the lemonade. Use a flat-bladed knife in a cutting motion to mix until a soft dough forms.
- Step 2Gather the dough together and turn onto a lightly floured work surface. Press the dough out to a rectangle about 2 1/2cm-thick. Sprinkle the raspberries over the dough. Starting from the long end, roll tightly to enclose.
- Step 3Gently press or roll the dough out again to a 22cm square. Use a large knife to cut into 16 squares. Pull the squares apart slightly. Brush tops with the reserved pouring cream and sprinkle with the sugar. Bake for 25 minutes or until risen and golden brown. Scones will sound hollow when tapped on top. Serve with double cream.
Giant scone cake with jam and cream
- 450g (3 cups) self-raising flour
- 2 teaspoons baking powder
- Pinch salt
- 60g butter, chilled, chopped
- 250ml (1 cup) milk, plus extra to brush
- Demerara sugar, to sprinkle
- 230g (2/3 cup) strawberry jam
- 300ml double thick cream
- Step 1Preheat oven to 190C/170C fan forced and line a baking tray with baking paper.
- Step 2Sift the flour, baking powder and salt into a large bowl. Use your fingertips to rub the butter into the flour until mixture resembles fine breadcrumbs. Make a well in the centre. Add the milk and use a flat-bladed knife in a cutting motion to mix until dough starts to come together, adding a little more milk as necessary.
- Step 3Turn the dough out onto a lightly floured surface and knead gently for 1 minute or until just smooth (don’t overwork it or the scone will be tough). Shape into a 20cm round and place onto the prepared tray. Brush the top with milk and sprinkle with the sugar.
- Step 4Bake the scone for 30 minutes or until risen, golden brown and it sounds hollow when tapped on the base. Transfer to a wire rack for 5 minutes to cool slightly. Use a large serrated knife to slice in half. Top with double cream and jam. Cut into wedges and serve with extra jam and cream.