Scones

[cat lover]

3 cups all purpose flour
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup cold margarine
1 egg
1 cup vanilla yuogurt
1/2 tsp vanilla extract
2 tsp milk
sugar

In a bowl combine first four ingredients and then cut in margarine till mixture looks like coarse crumbs. Stir in next three ingredients till well combined. Turn onto a floured surface and knead 8 times. Roll into a 9" circle and cut into eight wedges. Place on ungreased baking sheet. Brush tops with milk; sprinkle with sugar and bake at 425 degrees for 12-15 minutes or till golden. Serve warm. 8servings

[Bilby]

Kathy's scone recipe.

2 cups self raising flour
2 tablespoons butter
3/4 - 1 cup milk
extra flour for rolling.

Method
Sfit flour into a bowl
With finger tips rub butter and flour to look like bread crumbs.
Make a well in the centre pour in milk and with a knife mix quickly
until into a moist dough.
Turn onto a floured board or benchtop and knead lightly and press
out to approx 1 inch thickness.
Cut with scone cutter placing close together on a greased and floured tray.
Brush with tops with milk
Bake in hot oven for approx 12-15 mins until golden brown.
Wrap in a cloth until cold
Serve warm with butter and jam or jam and whipped cream.

I like them cold with jam and cream.

Variations
Add 1/2 cup grated cheese and a pinch of cayenne pepper.
Add 1/2 cup combined grated cheese and chopped bacon.
Add 1/2 cup combined chopped onion and grated cheese.

Add 1/2 cup sultanas, currants or raisins.
Add chopped dates.

[Bilby]

Sweet Potato scones

1 cup mashed sweet potato
3/4 cup brown sugar lightly packed.
2 tablespoons marg
1 egg
2 cups self raising wholemeal flour
Milk if needed.

Method
Cream butter and sugar, add egg and beat well
Add cooked mashed potato which has been pushed through a seive.
Add SR flour and enough milk to mix into a soft scone dough (the quantity
of milk will depend on the moisture content of the sweet potato)
Turn onto a floured board or bench top and press out by hand into a rectangle about 1 inch thick.
Cut into rounds and place close together on a greased and floured tray.
Brush with milk and bake in a hot oven f(220*C) or 10-15 mins or until golden brown.
Serve warm or cold with butter.

[Bilby]

Note that any scone recipes can be rolled out into a rectangle
and have a filling spread or sprinkled onto it.
Example: any of the cheese combinations OR any of the dried fruit combinations.

Sprinkle rectangle with filling and roll like a log making sure you leave 1/2 inch at the end to brush with milk to seal the end in.
Then cut into 1 inch slices and place cut side down on greased and floured tray to show your pinwheel/scroll shape.
Brush lightly with milk or if cheese sprinkle with more cheese and bake as per instructions.

These freeze well, I always have them kept in the freezer so they defrost nice and fresh and the kids have sweet and savoury snacks to take to school.

[cat lover]

Sweet Potato scones

1 cup mashed sweet potato
3/4 cup brown sugar lightly packed.
2 tablespoons marg
1 egg
2 cups self raising wholemeal flour
Milk if needed.

Method
Cream butter and sugar, add egg and beat well
Add cooked mashed potato which has been pushed through a seive.
Add SR flour and enough milk to mix into a soft scone dough (the quantity
of milk will depend on the moisture content of the sweet potato)
Turn onto a floured board or bench top and press out by hand into a rectangle about 1 inch thick.
Cut into rounds and place close together on a greased and floured tray.
Brush with milk and bake in a hot oven f(220*C) or 10-15 mins or until golden brown.
Serve warm or cold with butter.


Do you think the wholemeal flour you are talking about would be the same as our whole wheat flour?

[Bilby]

I guess whole meal and whole wheat would be the same, they sound similar anyway LOL

[Bilby]

Nonstick spray coating
1-3/4 cups all-purpose flour
1 cup rolled oats
1/4 cup sugar
1 tablespoon baking powder
1 tablespoon finely shredded orange peel
1-1/2 teaspoons dried rosemary, crushed
1/4 teaspoon salt
1/2 cup evaporated fat-free milk
3 tablespoons cooking oil
3 tablespoons refrigerated or frozen egg product, thawed
1. Spray a baking sheet with nonstick coating; set aside. In a large bowl combine flour, oats, sugar, baking powder, orange peel, rosemary, and salt. In another bowl stir together milk, oil, and egg product. Add milk mixture all at once to flour mixture. Stir just until moistened.
2. On a lightly floured surface knead dough 10 times. Lightly roll or pat dough to an 8-inch circle, about 3/4 inch thick. Cut dough into 12 wedges. Carefully transfer wedges to prepared baking sheet. Bake in a 400 degree F oven for 15 to 18 minutes or until golden brown. Remove from baking sheet and cool on a wire rack for 5 minutes; serve warm. Makes 12 scones.