Makes: 8 regular scones
2 cups plain flour
1 tsp Baking powder
1/2 tsp salt
1/4 cup caster sugar – this was halved from the original recipe but could be further reduced a little as the cranberries are sweetened.
1/3 cup sour cream
1/4 tsp Baking soda
juice and finely grated zest of 1/2 lemon – top up with milk to 1/6 cup
1 small egg – full
1/2 cup dried sweetened cranberries
1. Preheat oven to 180 deg Celsius.
2. In a large mixing flour, put together the flour, baking powder and salt.
3. Cut the cold butter into cubes and rub into the flour until the mixture resembles bread crumbs.
4. In a separate bowl, mix the sour cream with baking soda. Stir to mix well.
5. Add all the wet ingredients to the flour/butter mixture. Work into a rough dough.
6. Add in the cranberries and continue to incorporate all the ingredients into the dough but try not to work the dough too much.
7. Take a small portion and shape into a disc about 1 inch thick.
8. Repeat for all the dough – I got about 8 discs.
9. For the glaze: mix 1 Tbsp milk with 1 Tbsp water, and brush the surface of the scone.
10. Bake in the middle shelf for 18 – 20 min.
Very delicious scones with mild smell and taste of lemons, just a little sweet and crumbly too. They were actually made by my bf, I was instructing at the side!
I’m going to visit Italy and my other half’s parents tomorrow, and I’ve been trying to make something nice for them that I can bring across borders. Finally decided to make some cheese and sage scones, I’ve made them in the past and really like them. Also, there’s no sugar added so that should be ideal. Hope they like them 🙂
Makes 5 medium-big scones
1 cup self-raising flour
1/4 tsp salt
ground black pepper
25g cold unsalted butter, cubed
1 tsp wholegrain mustard sauce
45-50ml full cream milk
1 small egg, beaten (save 1 Tbsp for glazing)
50g cheddar cheese, grated
1/2 Tbsp sage (I used dry sage but fresh would be good)
1 Tbsp beaten egg + 1 Tbsp milk
Preheat oven to 220 deg C. Line a baking tray with baking paper.
1. Sift flour, salt and pepper into a large mixing bowl.
2. Rub butter into flour until they resemble bread crumbs.
3. Add cheddar cheese to the flour and mix briefly.
4. In a small bowl mix the milk, mustard sauce and egg.
5. Make a well in the middle of the bowl. Add the milk/mustard sauce/egg and incorporate all together to form a soft smooth dough. This should take only up to 5 minutes. Do not overmix as the heat from hands will cause the cheese to melt.
6. Roughly roll the dough into a cylinder and cut into 5 portions, each about 2 cm thick.
7. Place dough on the baking tray, gently flatten.
8. Brush with glaze, top with grated cheese.
9. Bake for 12-15 minutes, until the top is golden brown. The scones are done when they sound hollow when tapped at the bottom.
Best eaten warm! Because of the cheese and sage, they already taste good on their own.