It does not need a lot of time to prepare and bake beautiful scones, often I bake them during warm days too. Heat the oven up to 200-220 degrees C, and in the mean time get the preparation going, within 12-14 minutes the oven temperature reaches to the heat that you wanted, and the scones are ready to be baked. Ten minutes or a little more the scones are cooked, you have beautiful and fresh scones to enjoy, and maybe you could freeze some of them for later.
Variety scones, from sweet scones to savoury.
My own recipes. Give a recipe a go and happy baking.
– The sweets: Current scone fingers, Date scones, Plain scones, Pumpkin scones, Fruit Scones and the savoury scone is Wholemeal scone with herbs-
1) The recipe for currant scone fingers.
Currant Scone Fingers
2 cups self-rising flour
40 g butter
2 teaspoons castor sugar
2 tablespoons currants
Rub the butter onto flour thoroughly
Add in the sugar, currants, and mix together
Add in the milk at once, and mix quickly to make the dough
Place the dough to floured board and knead gently for a few seconds
Roll and shape the dough into rectangular, and cut in half, then slice into 10
Put them onto lined baking tray, and place it on the second rack in the oven
Bake the scones for 13 minutes
Take it out, and wrap the scones with a cloth to stay moist.
Note: if you want the scones to have a crusty top, keep the scones on a tray to cool. But you can wrap the scones in a cloth when they are completely cold.
Rustic date scone, it is a practical scone baking, forget about the scone cutter. what you need is a knife. Cut the scone dough into square and bake in a hot oven for 11 minutes. To serve, split the scone into two, butter them and served with hot tea or coffee. A special treat for a sport day, enjoy while you are having a break.
Buttered Date Scones
2) The recipe for the date scone
Rustic Date Scone
4 1/2 cups self – rising flour
Extra four for kneading
1 tablespoon white caster sugar
175 g, seeded dates, chopped
100 g unsalted butter
Extra butter to serve the scones
2 cups milk and 1egg lightly beaten
Pre heat the oven up to 225 degrees C (a fan forced oven)
Rub the butter to flour
Rub the chopped date with some of the flour
Add in the sugar, the date onto the flour mix and mix together
Stir in the lightly beaten egg and milk mixture
Mix together quickly
Rub your hands with some of the flour, take the dough and transfer it onto floured board. Knead and roll lightly, shape it into rectangular with the same thickness
Dip a sharp knife into flour, cut the dough onto 20 squares
Put them on a lined baking tray, bake in the preheated oven for 11 minutes
Take the scones out of the oven, and leave them on the baking tray for 5 minutes
Transfer the scones on a cooling tray, and when they are cold, split each scones onto two, butter them to serve.
Using oil instead of butter or margarine for plain scones and adding some sour cream is good too. It has smooth crumbs with rustic look in the top.
3) The recipe for the plain scone using oil.
Plain Scones with oil
1 and a half cup self raising flour
2 tablespoon oil, 1/2 cup milk, 1 dessert spoon sour cream
(mix them together)
Set the oven to 200 degrees C, confention
Place the flour in a large bowl, add in the milk and oil mixture
Mix them together gently, and quickly (don’t over mix)
Transfer on floured board, knead lightly and roll into one cm thickness
Cut with scone cutter, and place them on a greased baking tray
Bake in a preheated oven for 10 minutes
Take the tray out, transfer the scones on a tray to cool
Cut the scone in half and spread some jam and top with cream.
Plain Scones using butter or margarine.
Plain Butter Scones
2 cups full self rising flour
30 g butter, softened
1 cup milk
1 teaspoon vanilla sugar
extra flour for kneading
Heat up the oven to 200 degrees C (convention)
Rub the butter with the flour thoroughly
Add in the milk, sugar and mix quickly to make the dough
On a flour board, knead the dough gently and roll into 1 cm thickness
Cut the dough with scone cutter, place them on a line baking tray
Bake in the preheated hot oven for 10-11 minutes
Cut the scones into halves and fill with jam and whipped cream.
Scone is served with tea or coffee, buttered pumpkin scone is delicious, and for the sweet tooth, pumpkin scone with pumpkin jam is a quite a treat. These pumpkin scone with pumpkin jam the way I serve and garnished with flake almond. They look so beautiful, golden and bright and they are delicious.
4) The Recipe for pumpkin scones
3 cups full self raising flour
50 g unsalted butter
1 egg, small
1 cup pumpkin puree
½ cup the liquid from the cooked pumpkin
½ cup sugar
Preheat the oven to 200 degrees C (fan forced)
Soften the butter, rub onto the flour and put it in a large bowl. Add in the sugar and mix together.
Mix the egg, water of the pumpkin and the pumpkin pure.
Make a well in the centre of the flour mix, and add in the egg and pumpkin mixture. Mix them together thoroughly, but lightly to make soft dough.
Put the dough on a floured surface board, and knead the dough quickly. Roll the dough onto one and a half cm thickness and cut it into small rounds, with scone cutter.
Place them onto baking tray and bake in the preheated oven for 10-12 minutes.
Serve, split the scone into two, butter and spread jam on top. It is delicious also to have it plain, just spread some butter.
Another recipe for scones, this is scone with fruits, using fried currants or sultanas.
Dressed with jam and cream.
5) The recipe for fruit scones
2 cups self raising flower
a pinch of salt
(mix the flour and the salt together)
50 g unsalted butter
1 tables spoon sultanas/currants or more
1 dessert spoon yoghurt
1 cup milk
1 egg, lightly beaten
– Scone cutter, a tin for baking
Line a scone baking tray with baking paper
Preheat the oven up to 220 degrees C for convention oven.
Rub the butter with flour which is mixed with the salt
Add in all wet ingredients-milk, egg, yoghurt at once
Mix together quickly to make soft dough
Place the dough on floured board, knead gently
Make the dough into one cm thickness, cut into small round with scone cutter.
Place them on a lined tin with baking paper, bake in a hot oven for 9-10 minutes
Place the freshly bake scones on a tea towel, to keep them soft and moist.
It is good to be served warm with butter, or buttered and enjoy them cold or add topping as cheese, tomato,sun dried tomato and cold meat
6) The recipe for savoury scones, whole meal with herbs.
Wholemeal Scones with Herbs
125 g wholemeal flour
125 g self-raising flour
1teaspoon baking powder
¼ teaspoon salt
½ cup mixed chopped fresh herbs
175mil milk and 25mil-melted butter
Preheat oven to 220 degrees C, convention
Line a baking tray with baking paper
Place both flours, baking powder, salt, herbs in a large bowl, mix to combine
Add in the milk mixed with butter and lightly beaten egg, bring the ingredients together with your hands. The mixture will be sticky at this point.
Place the mixture onto floured board, and knead to form a round soft dough.
Flatten or lightly roll the dough to 2.5 cm and 1 cm thick. Place it onto baking tray
Slash the dough onto 8, and brush the top with milk.
Cook for 14-16 minutes until the scones are risen and golden brown.
Serve warm with butter or cold, buttered and put topping as you wish.
Serving The Scones
You can make into traditional scone, cut the dough with scone cutter and bake for 8 minutes for small and 11 minutes for the large one.
It has been very hot days in Victoria, but soon or later it will cool down. Enjoy the recipe and happy baking!
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