Scone
RecipesA cup of Tea served with
freshly baked Scones is a real treat. Scones are light and
delicious served warm, straight from the oven. Scones
are traditionally served with Butter, Jam and Clotted
Cream. Date
Scones One of our personal favourite
recipes for 'yummy' Date Scones.
We've learnt from
experience to make a double batch when baking
these Scones as they disappear so quickly.
ingredients
makes 12
2
Cups Self Raising Flour
1/2 Cup chopped Dates
2
Tblspns Butter
2 Tblspns Caster Sugar
1 Egg
3/4
- 1 Cup of Milk
1/4 tspn Salt
method
Preheat
oven to a hot 200°C Sift the Flour
and Salt into a bowl. Rub the cold Butter into the Flour. Add the
chopped Dates.
Lightly beat the Egg. Add the Sugar and Milk to the beaten Egg
and stir until the Sugar is dissolved.
Make a well in the dry ingredients and stir in the liquid,
mixing to form a moist dough. Roll out on a floured surface, cut into
Scones and place on a floured baking tray.
Brush tops with a little beaten Egg and Milk (reserve a tiny
amount from your previous steps) Bake in your hot oven for 12 - 15
mins. Allow to cool wrapped up in a tea towel. Pumpkin SconesPumpkin
gives a truly delightful taste to Scones. The Pumpkin adds a richness
and moistness which is just delicious. Of course they are also that
very pretty pale orange Pumpkin colour.
ingredients
2 Cups
Self Raising Flour
1/2 Cup cooked, mashed Pumpkin
1/3
Cup Sugar
2 Tblspns Butter
1 Egg
1/4 tspn
Salt
1/3 Cup Milk
method
Preheat
your oven to a hot 200°C
Cream the Butter and Sugar. Add the Egg, beating
well. Add the mashed Pumpkin.
Sift the Flour and Salt twice and then add alternately to the
Scone mix with the Milk. You may or may not use all of the Milk. It
will depend on the moistness of the Pumpkin. You should end up with a
moist dough.
Knead slightly on a floured surface and then roll out
to a 1 inch thickness. Cut out and place on your greased and floured
baking tray. Brush the tops with a little milk. Bake in the hot oven
until just browned. Wrap in a tea towel after removing the Scones from
the oven. Girdle
SconesTry something new and delicious, by
making your next batch of Scones in this traditional way. Girdle scones
are sometimes known as Griddle Scones because of how they are cooked.
ingredients
2 Cups
Self Raising Flour
1 Tblspn Butter
3/4 Cup Milk
1/2
tspn Salt
Flour for rolling
method
Preheat
your griddle. Sift the Flour and Salt into a bowl. Rub in the cold
Butter. Make a well in the centre and pour in all of the Milk. Mix with
a knife using a cutting motion, until you have a moist dough.
Take Tablespoon sized pieces of the Scone dough. Roll in flour
and form a circle with each piece about 1cm thick. Cut each circle into
quarters.
Sprinkle a very light dusting of Flour onto your preheated
griddle. Place your Scone pieces onto the griddle. Allow to cook long
and slow. The Scones will slightly rise and brown on the underside.
Turn over each one and repeat for the other side. When cooked, wrap in
a tea towel to cool. The
History of SconesFrom the Gaelic word
Sgonn (pronounced like gone), Scones originated in Scotland. The
meaning of the word Sgonn meant a shapeless lump of dough.
As
Wheat never grew very well in the Scottish Highlands, Scones were
originally made from Barley or Oat Flour.
The first Scones were cooked over a fire on a griddle
or 'girdle'.
As time passed, the Scone dough was eventually baked in a
circular shape and cut into quarters - or farls- similiar to the
delicious scones that we all know and love today. | 
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