Ali's favourite scone recipes

Ali's kitchen 06/10/2017

Edmonds Cookbook Basic Scones

  • ​3 cups Edmonds standard flour
  • 6 tsp Edmonds baking powder             
  • ¼ tsp salt                                            
  • extra milk
  • 75g butter
  • 1 to 1½ cups milk, approximately
  1. Preheat the oven to 220ºC. Grease or flour a baking tray.
  2. Sift the flour, baking powder and salt into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
  3. Add the milk and quickly mix with a round-bladed table knife to a soft dough. For light and tender scones the mixture should be quite soft and a little sticky. Scrape the dough onto the floured baking tray and flour the top.
  4. Working quickly, pat the dough out to 2cm thickness and with a floured knife cut it into 12 even-sized pieces, then separate the scones to allow 2cm space between them. Brush the tops with milk.
  5. Bake for 10 minutes or until golden brown. Place on a wire rack to cool, wrapped in a clean tea towel to keep them soft. 

 

​Ali adds 3/4's cup of grated cheese to the recipe for Cheese Scones! ​

Chocolate Scones

  • 2 3/4 cups self raising flour. plus extra for dusting
  • 1/4 cup cocoa powder
  • 1 Tbsp caster sugar
  • 1 pinch salt
  • 50g butter, cubed
  • 1/2 chocolate bits
  • 1 1/4 cups milk, plus extra to glaze
  1. Preheat oven to 220 degC. Sift flour, cocoa, sugar and salt into a large mixing bowl. Using the tips of your fingers and lifting the flour to aerate the mixture, thoroughly rub butter into flour until mixture resembles fine breadcrumbs.
  2. Stir in the chocolate bits. Make a well in the centre of the dry ingredients and pour the milk into the well. Then, using a dinner knife, mix together quickly and lightly to just combine.
  3. Turn mixture onto a lightly floured surface and knead lightly and briefly to bring the mixture together into a soft dough.
  4. Dust the work surface with flour again and press the dough into a 3cm-thick block, then cut out 10 circles (or 9 squares).
  5. Place scones on greased baking tray and brush tops with milk to glaze.
  6. Bake for 15 minutes or until they are puffed and golden brown.

Three Ingredient Scones

  • 2 and a half cups of self-raising flour
  • 2 and a half cups of grated cheese
  • 2 cups of Greek yoghurt 
  1. Preheat oven to 200C fanbake and line an oven tray with baking paper.
  2. Combine flour and 2 cups of cheese in a bowl, adding a little salt if you like.
  3. Add yoghurt and bring together with a knife to make a soft dough.
  4. Drop 12 scoops on the prepared tray and sprinkle with remaining cheese. Bake until cooked through and golden (15-20 minutes). Enjoy while hot.

Lemonade Scones

  • 4 cups self-raising flour
  • 300ml cream (1 small bottle of cream)
  • ¼ cup  white sugar
  • 300ml lemonade 
  • ½ tsp salt

Preheat oven to 220°C. Cover an oven tray with a sheet of baking paper or spray well with non stick baking spray. 

Mix all ingredients in a bowl to form a smooth dough (the mixture is quite sloppy). Tip out onto a floured bench and form into a 'round'. Carefully lift and place onto baking tray (a dough scraper helps) and cut into wedges (leave with sides touching - scones will pull apart after baking). Alternatively, use a cookie cutter or knife to cut into rounds or squares.  

Bake for about 15 - 20 minutes until starting to colour pale golden. Check they are cooked through and cool on a wire rack, covered with a clean tea towel (this keeps the scones lovely and soft).

Cut in half and spread with butter, jam and whipped cream whilst still warm.

SCONE VARIATIONS:
· Add 1 cup of dried fruit to the mixture e.g. chopped dates, sultanas, raisins or dried cranberries.
· Add 1 cup of chocolate chips to the mixture.
· To make savoury scones, replace the lemonade with soda water and any of these optional extras:-
· 1 large onion, finely chopped
· 1 cup grated tasty cheese
· 6 rashers lean rindless bacon, chopped
· 3 tablespoons chopped parsley or fresh herbs
· To make a cinnamon pinwheel scone, mix 2 teaspoons cinnamon with 3/4 cup caster sugar. Lay the dough mixture out flat on a well floured bench. Pat out to be a rectangle approximately 30 x 20 cm. Sprinkle the cinnamon mixture over the surface. Roll up from the long side into a sausage shape then cut into slices. Lay the slices on a prepared tray so they just touch each other, cook and cool as above. The lovely sticky cinnamon filling can be quite hot so remember to cool them down before biting in.

Karens No Fail Scones

Best no fail scones. Tasty Cheese, 4 cups self raising flour sifted, a 300ml can lemonade, 1 300ml bottle cream, mix altogether, you can put the cheese in when mixing however I think they turn out better with it on top. So quick and easy great with cheese and jam

Daryls Scones

 This cheese scone recipe is really basic - 6 cups self-raising flour, about 3 cups grated cheese (keep some left over to sprinkle on top), enough milk to make a semi-wet dough (about 1-2 cups). Mix dough by cutting through it with a knife, handle dough as little as possible. Turn it out on to a floured bench, cut into the shapes you like, sprinkle with spare grated cheese. Bake (with baking paper on the tray) in a hot oven, 220C for about 15 mins, till brown on top. I like to turn tray around half way through cooking so they get evenly browned. Enjoy !