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300gm (2 cups) flour 4 tsp baking powder a pinch of salt 60gm butter 60gm caster sugar (⅓ cup) 150ml milk

Additional ingredients

200gm (1 cup) chopped dates, or other dried fruit such as currants, raisins, sultanas 1 cup grated cheese

  1. preheat the oven to 220°C (200° if fan forced)
  2. sift the flour and baking powder into a large mixing bowl, add the salt and sugar
  3. fold in additional ingredients if desired
  4. in a separate container melt the butter, then add milk
  5. fold milk and butter mixture into dry ingredients
  6. add extra milk if needed to make a moist ball of dough
  7. roll or pat flat on a floured surface until about 2 to 3 cm thick
  8. cut into about 12 pieces
  9. bake near the top of the oven for 12-15 minutes, until golden brown
  10. allow to cool on a rack
  11. serve warm with butter, or jam and cream

Makes 12 scones

Ginger scones

1 Tblsp and 1 tsp orange zest 500g sugar 340g flour 2 tsp baking powder 1½ salt 120g unsalted butter, diced 120g crystallised ginger, finely chopped 400ml cream 2 Tblsp brown sugar 2 Tblsp white sugar

  • lightly grease a baking tray
  • preheat oven to 180°C
  • place zest and castor sugar in a small bowl and combine
  • place half the flour in a large bowl
  • add baking powder, salt, and butter to flour
  • cut butter into dry ingredients until mixture has the consistency of fine breadcrumbs
  • add remaing flour, the zest mixture, and ginger
  • mix to combine
  • add cream
  • gently mix until dough is wet and sticky
  • gently mould on a lightly floured board into a disc shape
  • place on baking tray and spread to 23 cm diameter
  • mix brown and white sugar and evenly sprinkle on disc
  • use the back of a knife to make 12 indentations on the top to indicate slices
  • bake for 25 to 30 minutes until golden brown and the centre springs back when pushed
  • remove from oven and cool for 10 minutes
  • serve warm

Serves 12

Vanilla scones

560g (4 cups) flour 40g baking powder pinch of salt 15g sugar 100g unsalted butter, diced 250ml milk 250ml cream 10ml vanilla essence

  • preheat oven to 200°C
  • lightly grease a baking tray
  • sift flour, baking powder, salt, and sugar
  • place half the flour mixture in a large bowl and add the butter
  • cut butter into dry ingredients until mixture has the consistency of fine breadcrumbs
  • add remaining flour mixture and combine
  • make a well, pour in the milk, esssence, and ¾ cream
  • cut liquids into flour until it pulls together
  • add remaining cream and cut until just combined as sticky to touch mixture
  • place dough on lightly floured board
  • pat top and side to bring together
  • roll to 3cm thick
  • use 7cm round cooking cutter to cut
  • place on tray 1cm apart
  • bake for 15 minutes until golden brown on top
  • cool to room temperature

Makes: 10 7cm round scones

tahi Page last modified on 2022 May 14 14:42

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