Baking
57 recipes
"From my Granny Rowe" - Mardie Gray.
Scones are so simple to make once you try - you could make these daily in minutes. The most important trick is to “cut” in the flour and barely mix it together- do not overwork the dough. Also, I sift the flour to ensure as much lightness in the scones as possible.
They are low sugar and fat themselves, which is why they are so good with jam and cream piled on top. Clotted cream recipe below.
Great for a picnic, brunch or afternoon tea – everyone loves them.
Makes 12. V.
Pictured: Scones with double cream and homemade fig jam
Ingredients
- 1 egg
- 1 tsp sugar
- 1 cup milk
- 1 tsp butter
- 2 cups self raising flour
- Lemonade Scones - makes 20 -
- 4 cups self-raising flour
- 300 ml cream (1 small bottle of cream)
- ¼ cup Chelsea White Sugar*
- 1 can lemonade (355 ml) Sprite or 7UP etc.
- ½ tsp salt
- *Chelsea sugar is a New Zealand brand of sugar
- Clotted Cream (Optional) -
- 600ml of cream - fat content of 45 per cent
- 1 tbsp white sugar
- Granny Rowe's Scones -
Method
Preheat the oven to 200°C, put the tray in for preheating.
Beat egg with sugar.
Warm milk just enough to melt the butter in.
Add milk to eggs and ‘cut’ in flour.
Dust the bench with flour and put mixture onto the bench.
Cut to shape with a round biscuit cutter approx. 5 ½ cm in diameter and place on the hot tray.
Bake in the oven for approximately 8 - 10 minutes until golden.
Put scones on a cake rack in a tea towel to keep warm until you serve them.
Tips -
If your eggs are at room temp they will beat better and be fluffier – makes for lighter scones.
Instead of sifting the flour just whisk until it is aerated.
My granny always said to ‘cut’ the mixture with a knife, pastry cutter or fingertips to mix it rather than stir with a spoon - the less you mix the better the scones.
It is ok if the mix is a little sloppy.
Dip the base of your scone cutter (or knife if you don’t have a scone cutter) in flour each time before you cut as it will stop the mixture from sticking to the cutter/knife
Serve warm with cream* and jam**(Tastetip)
Lemonade Scones -
These are extra light, and a little sweeter than the normal scones - a fun one for kids in the kitchen.
"ENJOY!" – Natalie Lord.
Pictured: Lemonade Scones
Preheat the oven to 220ºC. Cover an oven tray with a sheet of baking paper or spray well with nonstick baking spray.
Mix all ingredients in a bowl to a smooth dough. Tip out onto a well-floured bench and cut into squares or press out with a round cookie cutter. Place the scones, just touching each other, on the prepared baking tray.
Bake for about 15 - 20 minutes until the colour is pale golden. Check they are cooked through and cool on a wire rack covered with a clean tea towel (this keeps the scones lovely and soft).
Cut in half and spread with jam**(Tastetip) and cream* when cool enough to eat.
Clotted Cream -
Clotted cream is delicious and decadent - thick, rich and with consistency of soft butter, slightly paler in colour. It is traditionally served with scones and made in Cornwall and Devon who are known to even top their ice cream with a dollop.
Place cream in a saucepan, add sugar and bring to the boil. Simmer gently for 10 minutes to evaporate some of the liquids. Pour into a dish so the cream comes 2.5cm up the sides. Place in the fridge to set. A thick skin of clotted cream will form on top.
TasteTip, Jam -As Eskimos categorise snow, the Russians do for jam. There are three main types - ‘Varen’ye is jam with a higher syrup content and whole berries or large pieces of fruit. ‘Povidlo’ is smooth like jelly. ‘Dzhem’ is jam with a firmer set and puréed fruit, which is more familiar to a British preserve.
Dietary preferences
- Vegetarian
