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Tuesday, September 15, 2009


Foolproof Scones

1 egg
1 dessertspoon sugar
1 level tablespoon butter (1 oz)
1 cup milk
2 very large cups self-rising flour (or make your own using flour and baking powder)
1/2 teaspoon salt
flour, extra

Preheat oven to 240ºC (450ºF).
Beat egg well with sugar. Melt butter and add to milk. Sift in flour and mix all ingredients together using a knife, to a soft dough. If necessary, add in a little extra flour - dough must not be too sticky and wet, but not too firm either.
Dust bench and rolling pin with flourto prevent dough sticking. Using the rolling pin, lightly roll out the dough until about 1/2 inch thick, and cut into shapes.
Lightly dust baking sheet with flour, place scones on tray and bake for 8 - 10 minutes.

*This recipe really is foolproof. It is quite a 'forgiving' recipe and seems to always turn out!*

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Savoury Scones

1 tablespoon butter
3 cups self-rising flour
1 large carrot, grated
1 medium brown onion, grated
1 cup cheese, grated
1/2 cup zucchini, grated
1 egg
1 small cup milk (*just* a hairbreadth below 1 cup)

Preheat oven to 200ºC (400ºF).

Rub butter into flour using fingertips. Add carrot, onion, cheese, zucchini, egg and milk and mix through with a knife. Turn out onto lightly floured board/bench, roll to 1/2 inch thickness and cut into pieces.
Bake for 12 minutes on lightly floured baking sheets.

*Grated = shredded.
*My mother didn't put all the cheese in the mixture, she saved some and sprinkled it on top, which I also do - it is delicious that way! These taste great spread with butter and a little vegemite +/- sliced cheese*

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Pumpkin Scones

1/2 cup sugar
2 tablespoons butter, softened
1 egg
3 cups self-rising flour
1 cup boiled and mashed pumpkin (we usually use butternut pumpkin/squash)

Preheat oven to 240ºC (450ºF).
Beat butter and sugar to a cream. Add pumpkin and beaten egg. Sift in flour. Knead mixture then roll it out (on lightly floured surface). If the mixture is too stiff, add a *little* milk. Cut out the scones with a cutter.
Bake for about 10 minutes on lightly floured baking sheet.

*Butter can be melted and added to ingredients if desired, the results seem to be the same, my mother always melted her butter and got perfect scones still!*

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Sweet Scones

To make sweet scones with sultanas/raisins in them, make foolproof scones, but instead of 1 tablespoon of sugar, make it 1/2 a cup of sugar.  Add 1 cup of sultanas to the recipes and bake the same as the foolproof scones. 

Easy as pie!

1 comment:

Jacque Dixon said...

Super idea Clara! Thanks for posting these! Love the blog, and I can't wait to try this and several others!

Blessings upon your home!