These warm, baked scones are begging to be shared

Cheesy savoury sweet scones.
Cheesy savoury sweet scones.PHOTO: C. JASON

(THE STAR/ASIA NEWS NETWORK) - The best scones are oven-fresh – gather your BFFs around and bake a fresh batch for sharing. What better way is there to spend an afternoon?

 

Raisin scones
Raisin scone. PHOTO: C. JASON

RAISIN SCONES

INGREDIENTS
250g plain flour
15g baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
45g soft butter
45g caster sugar
50g raisins, soaked in 3 Tbs Cointreau
75g whipping cream, combined with 1 beaten egg
Some milk for brushing

METHOD
Preheat the oven to 180 deg C and lightly grease a baking sheet with butter.

Sift flour, baking powder and bicarbonate of soda into a bowl. Stir in the salt. Rub the butter into the flour mixture with your fingers until the mixture turns sandy. Stir in the sugar and soaked raisins. Add the whipping cream and egg mixture.

Mix with a palette knife, cutting the mixture to barely pull it together – the dough is soft, but not sticky. Turn the dough out onto a lightly floured surface. Lightly fold and press quickly until it is smooth.

Use a rolling pin to roll out the dough to a thickness of 3cm. Use a 6cm round cookie cutter to cut out circles – push the cutter straight down without twisting.

Arrange the scones on the baking sheet and brush with milk. Bake for 20 minutes until well risen and cooked through. Cool them on a wire rack and eat slightly warm.


Cheesy savoury sweet scones
Cheesy savoury sweet scones. PHOTO: C. JASON

CHEESY SAVOURY SWEET SCONES

INGREDIENTS
250g self-raising flour
1 tsp baking powder
A good pinch of salt
1/2 tsp pepper
1/4 tsp ground black pepper
1/4 tsp chicken stock powder
40g butter, softened
40g caster sugar
60g grated cheese
4 Tbs chopped spring onion
1 egg, lightly beaten, mixed with 7 Tbs milk
Shredded cheddar for topping
Coarse black pepper for topping
Herb garlic butter to serve

METHOD
Preheat the oven to 200 deg C and line a baking tray with parchment paper.

Sift the self-raising flour and baking powder into a mixing bowl. Add in the salt, peppers and chicken stock powder.

Rub the butter into the flour mixture with your fingers until the mixture turns sandy. Then add the sugar, grated cheese and spring onion, and pour in the egg and milk mixture.

Mix with a palette knife, cutting the mixture to barely pull it together. Shape it into a ball.

On a floured surface, working lightly, flatten the dough using the palm of your hands to a thickness of about 3cm. Use a 6cm round cutter to cut out circles – push the cutter down without twisting.

Gently press leftover dough together and flatten out to 3cm thickness. Cut out more circles. Repeat to use up the dough.

Place the scones on the prepared baking tray. Brush the tops with a little milk and spread some shredded cheddar cheese over.

Add a sprinkling of coarse ground black pepper. Bake for 15 minutes or until the scones are risen and golden.

Eat them as soon as they are cool enough to handle, with herb garlic butter.


Fruity scones.
Fruity scones. PHOTO: C. JASON

FRUITY SCONES

INGREDIENTS
250g self-raising flour, sifted
1 tsp baking powder
45g caster sugar
1/2 tsp salt
40g cold butter, chopped
1/3 cup dried cranberries, coarsely chopped
1/3 cup walnuts, toasted and coarsely chopped
1 Tbs grated orange peel (zest)
150ml milk
1 Tbs milk for brushing 

Topping (combine together)
1/2 tsp ground cinnamon powder
1 Tbs caster sugar
1/2 tsp salt
3 Tbs rolled oats
3 Tbs softened butter

METHOD
Preheat the oven to 220 deg C and line a baking tray with parchment paper.

Combine the flour, baking powder, sugar and salt in a mixing bowl. Cut in the butter until mixture is crumbly.

Stir in the cranberries, walnuts and orange peel. Pour in  the milk. Use a butter knife to stir until the dough comes together. Do not overmix.

Turn the mixture out onto a lightly floured surface. Lightly fold and press out the dough to a thickness of 2.5cm. Dip a 6cm round cutter in flour (to prevent the dough from sticking). Cut out the scones. Gently press leftover dough together and repeat to make more scones.

Place scones on the prepared baking pan. Brush the tops with milk and sprinkle over with the topping mixture. Bake for 12 to 15 minutes or until golden. Serve warm.