SCONE RECIPES - DIFFERENT VARIETIES

PLAIN SCONES – ALWAYS DOUBLE THE RECIPE, to fill the tray

2 Cups Self Raising Flour                     
1 tblspn butter
¼ tspn salt                                           
¾ cup milk

Set oven to 200oC.
Rub butter into flour and salt until texture of bread crumbs
Mix milk into flour quickly with the blade of a knife. Don’t over mix and discard excess flour in bowl.
Roll out to 1 inch thickness, cut into rounds.
Glaze with milk.
Place in oven for 10 minutes or until golden.


SAVOURY SCONES

1 pkt French Onion Soup Mix                
1 cup milk
3 cups Self Raising Flour                      
1 tspn baking powder
2 oz butter                                           
1 egg
2 tblspns chopped parsley                   
1 tblspn dried mixed herbs

Put onion mix and milk in a bowl and let soak for 15 minutes.
Sift flour and baking powder into mixing bowl.
Rub butter into flour until it resembles bread crumbs.
Make a well in centre, add slightly beaten egg, parsley and onion mixture.
Mix into a soft dough with a knife blade, knead lightly on floured board.
Pat dough out into 1 inch thickness. Cut into rounds with an upside down drinking glass.
Put on lightly greased tray and bake in a very hot oven of 200 oC for about 12 minutes.


LEMONADE SCONES

4 cups Self Raising Flour                      
300ml tub thickened cream
1 cup lemonade (cheapest)                   
¼ cup milk

Sift flour into a large bowl and make a well in the centre. Add thickened cream and lemonade.
Stir gently with a wooden spoon until mixture forms a soft, sticky dough.
Turn dough onto a lightly floured surface. Dust with extra flour and knead gently until smooth.
Gently roll dough until 1 inch thick, using an upside down drinking glass, cut rounds from dough and place on an oven tray lined with baking paper.
Cook in a hot oven 200oC for about 12 minutes, or until lightly golden and cooked through.

PUMPKIN SCONES

2 cups Self Raising Flour                      
1 cup mashed cooked cooled pumpkin
½ tspn salt                                           
30g butter
¼ cup caster sugar                               
1 egg
Extra milk for glazing

Sift flour and salt into a mixing bowl. Rub in butter, add pumpkin, sugar and egg. Mix into a dough, and knead with a little extra flour. Pat dough to 1 inch thickness and cut into rounds.
Place on a greased tray brush with milk and bake in a very hot oven 200oC for about 15 to 20 minutes.