Sunday, March 16, 2008


The perfect scone has eluded me until now, in fact I would go so far as to say I am a crap scone maker. It has always weighed heavily that I have never mastered something so seemingly basic. They say that some people can't make pastry because of their 'hot' hands, well I have apparently a similar affliction when it comes to scones. I have made oodles of versions and yet none have quite hit the spot as far as lightness and volume are concerned.

My sister in law on the other hand is a fantastic scone maker, she has the knack! So, last time I visited I asked what her secret was and it came down to, among other things, adding more baking powder!
I have toyed with a number of recipes and adapted them all until finally I came up with this one, which worked magnificently! These were light and got plenty of height on them and were demolished in no time! The basic recipe follows and for the cheese version I added 1c grated cheese, 2 tbsp whole grain mustard and 1/3 c of finely chopped spring onions. For the raisin version I added 3/4 c raisins, 2 tsp cinnamon and 2 tbsp sugar to the mix. Usually I would sprinkle with cinnamon sugar as well, but forgot this time!
Basic scone recipe (makes 12 large scones)

3 c SR flour
3 tsp BP (yes I added it on top of the SR flour!)
pinch salt
pinch sugar
200 ml cream
1 egg
250 ml lemonade

Set oven to 220 C. Sift dry ingredients into a bowl. Beat egg into cream and add with lemonade to dry ingredients. (add in your variations before the wet ingredients) Mix with a knife to just bring together, turn onto floured bench and knead lightly, adding more flour if needed. Pat out to approx 2cm thickness and cut out shapes, then place on a baking paper lined tray. Bake in middle of oven for 12-15 mins or until golden brown. Remove from oven and place on cake rack to cool. Split and slather with butter before devouring!

Cheese, spring onion and whole grain mustard scones:
Raisin and cinnamon scones:


Rhyleysgranny said...

Linda they look lovely as all your cooking does. have you tried the Irish way with scones? That is bicarbonate of soda buttermilk and plain flour? They are so good. i have never ade cinammon.. Mmmmm think i must try those

Kate said...

Hello, I'd love to master a scone as well. I have a few dumb questions. What is "SR" flour? Oh wait ...that must mean Self Rising! duh! Is the cream just heavy whipping cream? And for the lemonade, is just ready to drink lemonade (not the frozen concentrate?) Thanks!

Thinking About Food said...

Hi Kate,
The cream we use is I think double cream (we only have the one kind so hard to know really!). Also the lemonade is the fizzy kind, like sprite or 7up. My recent scones (on my feijoa post) were made with 4 c SR flour, 3 tsp BP, 300 ml lemonade, 300 ml cream and 1 egg (beaten into the cream) I baked at 210 for approx 12-15 mins. Search the internet for lemonade cream scone recipes, I have mucked around to get this the way I like it and it works for me! Good luck!