Fuss-free Scones

Fuss-free Scones
From: Australian Women’s Weekly magazine August 2007

2 1/2 cups self-raising flour
1 tablespoon caster sugar
1/4 teaspoon salt
30g butter
3/4 cup (180ml) milk
1/2 cup (125ml) water, approximately

Preheat oven to very hot (250 degrees Celsius or 230 degrees Celsius fan-forced). Grease a deep  19cm square cake pan.

Sift flour, sugar and salt into a large bowl; rub in butter with fingertips. Add milk and almost all of the water. Using a knife, “cut” the milk and water through the flour mixture to form a soft, sticky dough. Add remaining water only if needed for correct consistency.

Turn dough onto a lightly floured surface; knead quickly and lightly until smooth.

Use hand to press dough out evenly to 2cm thickness.

Dip a 4.5cm cutter into flour, cut as many rounds as you can from the piece of dough. Place scones side by side, just touching, in prepared pan. Gently knead scraps of dough together and repeat pressing and cutting out of dough. Place rounds in prepared pan; brush tops with a little extra milk.

Bake scones in a very hot oven for about 15 minutes.

Strawberry Melting Moments and Sweet Potato Scones

On Sunday I baked for a breast cancer research fund raiser I organised at work. Three co workers and I baked treats for all the staff. We asked for a $5 donation for all-you-can-eat goodies. We raised $250 from the donations and sales of Pink Ribbon merchandise.

I made sweet potato scones and two batches of melting moments. In the first batch I used almond meal instead of cornflour because somehow I had it in my head that the recipe called for almond meal. It wasn’t until I started the second batch that I realised my mistake. Truthfully, I think the first batch tasted better after all!

Sweet Potato Damper Scones

I replaced the pumpkin in Jo’s Pumpkin Damper recipe with one cup of cooked, mashed sweet potato.
The mixture was less moist than the butternut pumpkin (butternut squash) version, so it was easy to roll into scones. They baked in about 20 minutes or so.

The sweet potato version is more sweet, but less moist than the pumpkin.

Fuss-free Scones

I prefer this recipe over the Simple Scones recipe. These scones are still quick and easy to make, of course they are best served straight out of the oven.

Fuss-free Scones
From: Australian Women’s Weekly magazine August 2007

2 1/2 cups self-raising flour
1 tablespoon caster sugar
1/4 teaspoon salt
30g butter
3/4 cup (180ml) milk
1/2 cup (125ml) water, approximately

Preheat oven to very hot (250 degrees Celsius or 230 degrees Celsius fan-forced). Grease a deep  19cm square cake pan.

Sift flour, sugar and salt into a large bowl; rub in butter with fingertips. Add milk and almost all of the water. Using a knife, “cut” the milk and water through the flour mixture to form a soft, sticky dough. Add remaining water only if needed for correct consistency.

Turn dough onto a lightly floured surface; knead quickly and lightly until smooth.

Use hand to press dough out evenly to 2cm thickness.

Dip a 4.5cm cutter into flour, cut as many rounds as you can from the piece of dough. Place scones side by side, just touching, in prepared pan. Gently knead scraps of dough together and repeat pressing and cutting out of dough. Place rounds in prepared pan; brush tops with a little extra milk.

Bake scones in a very hot oven for about 15 minutes.

Simple Scones

This is a very basic scone recipe, most recipes I have come across require cream, however this recipe consists of only self-raising flour, salt, butter and milk. Use full cream milk for the best result and serve straight out of the oven.

Simple Scones

2 cups self-raising flour, sifted
1/4 teaspoon salt
60g butter, chopped
1 cup milk

Preheat oven to 200 degrees Celsius/390 degrees Fahrenheit.

Sift flour and salt into a large bowl.

Rub butter into flour/salt mixture with fingertips.

Add milk to mixture gradually to form a moist but not sticky dough. You may not need the whole cup of milk.

Knead the dough on a floured surface.

Using a rolling pin roll dough out to 2cm thick. Use scone cutter to cut scones. Lay scones with sides touching on a lined or greased tray.
OR Roll 12 equal amounts of dough into roughly shaped balls. Flatten slightly when placing scones side by side on a lined or greased tray.

Glaze tops of scone with a little milk.

Bake for 12-15 minutes, until risen and golden on top.

Serve with butter or jam and cream.