Easy Scones

3 cups self raising flour

Small pinch of salt, optional

1 teaspoon baking powder

1 cup cream

1 cup soda water

Method

Preheat oven to 180 degrees C. Grease a lamington style tin 18cm x 28cm and line base with baking paper, grease again.

Mix together the flour, salt and baking powder (no need to sift, just make sure they are combined well).

Make a well in the centre and pour in the cream and about three quarters of the soda water.   Mix to a soft dough, adding the last of the soda water if needed.

Turn out onto a lightly floured surface and press into a rectangle approximately 1.5 to 2cm thick.  Cut into rounds with a cutter (dip into flour before cutting each scone) and place in the prepared tin.

Bake for 20 minutes until well risen, cooked through and golden brown.

Remove from oven and transfer scones to a cake cooler (for a crisp outer crust) or line a bowl with a tea towel and place scones in this, then loosely cover with a tea towel (for a soft outer crust).

Variations

• add 1 cup chopped dates or other dried fruit
• add spices to taste – e.g. cinnamon, mixed spice
• add 1 cup finely diced apple, 1 teaspoon finely grated lemon zest and a teaspoonful of ground cinnamon
• Add 1 (generous) cup coarsely grated tasty cheese for cheese scones

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Pumpkin Scones

Makes 12 to 15

30g butter

¼ cup sugar

1 egg, lightly whisked

2 teaspoons lemon juice

¾ cup cooked mashed pumpkin

2 cups self-raising flour

A little milk, for glazing

Method

Heat the oven to 180°C.  Grease a 18cm x 28cm lamington tray and line with baking paper.

In a bowl, whisk together the butter and sugar.  Add the egg, lemon juice, pumpkin and flour, mixing well to make a soft dough. 

Turn out onto a lightly floured surface, sprinkle with flour.  Pat out to 1.5cm thick.  Cut into 12 rounds, then place in the tray and brush with milk.

Bake for 20 minutes until golden brown and cooked through.

Leave to stand in tin 5 minutes, then remove to a wire rack to cool.

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Cheese Scones

2 cups self raising flour

½ teaspoon baking powder

Small pinch of salt

40g butter, diced

1 cup grated tasty cheese

1 egg, lightly whisked

150ml milk

1 egg, lightly whisked with 1 tablespoon milk

Method

Preheat oven to 190 degrees C.

Grease 18cm x 28cm lamington style tray and line base with baking paper, grease again.

Rub he butter in with your fingertips until the mixture resembles breadcrumbs,

Mix in the grated cheese,

Make a well in the centre and add the egg and enough milk to make a soft dough.

Turn out onto a lightly floured surface and sprinkle dough with a little flour.  Press out to 1.5cm thickness.

Cut into 12 rounds, then place in he prepared tray and brush with the egg and milk mixture.

Bake for 20 minutes until golden brown and cooked through.  Cool in tray for 10 minutes before turning out.