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