Warm, welcoming and filling, the scone is a traditional favourite that is so easy and rewarding to make, but there are a few tips and tricks to getting it right.
There are stories of good country cooks who can whip up a batch of fresh scones and have them baking in the oven between the time they hear a car approaching and its arrival. Granted, country drives are often long, but this sort of skill comes from plenty of practice using a tried and true recipe.
Here are some hints on how to get it right and recipes from expert cooks and chefs for traditional scones with a twist including gluten free!
Rather bake a Strawberry Roulade? Here’s a recipe.
Smoked Pumpkin Scones
Executive Head Chef at Intercontinental Sanctuary Cove Resort Matt Hart has updated the traditional pumpkin scone recipe with a smoky twist.
- 1kg Plain flour
- 120g Butter
- 10g Salt
- 50g Baking powder
- 100g Sugar
- 300g Sour cream
- 260ml Milk
- 4 Eggs
- 250g Pumpkin
- Bake pumpkin in the oven at 160 degrees for 15 minutes with a smoker or use smoke essence.
- Mix flour, butter, salt, baking powder and sugar with a hook attachment until it comes together, and then add milk and sour cream after until combined.
- Finally, add the smoked pumpkin and mix until it is blended in.
- Bake at 165 for 12 minutes using a fan forced oven.
Sweets For Tilly have put a flower twist on the scone using lavender and rosewater.
For lavender scones you will need about a tablespoon of edible lavender. You can use lavender from your garden or find it at speciality food shops such as food providores.
Use rosewater essence, often found in speciality food shops or even sometimes in the baking section of the supermarket, for the rosewater scones.
- 3 cups of self-raising flour (sifted)
- 1 cup of cream
- 1 cup lemonade
- 1 tablespoon of milk
1 cup of thickened cream
- Preheat your oven to 220c.
- Lightly grease a baking tray.
- Put the flour, cream and lemonade in a bowl. Stir until just combined.
- Place dough on a lightly floured bench. Knead lightly until combined and the dough is soft.
- Try not to over-knead, as it will make the scones hard once baked.
- Flatten the dough to the height of your round cutter.
- Cut out the dough using a round cookie cutter to any size you like.
- Place them close together on a baking tray, brush with a small amount of milk.
- Bake for 10-15 minutes until they are light brown.
While the scones are baking make your cream topping.
Whip the thickened cream until it is nice and fluffy using an electric beater. Once the cream is beaten, add the edible lavender and gently fold into the cream. We suggest adding a teaspoon at a time as the lavender can be strong. Add the lavender until you are happy with the strength of it in the cream.
Same as lavender cream except add rosewater essences 1/2 teaspoon at a time to the beaten cream. Serve the cream with the warm scones straight from the oven.
Option with serving
Feel free to add a small dollop of jam on the scones before adding the cream. Just don’t add too much as the lavender and rosewater cream can be quite strong on its own 🙂
Gluten Free Lemon Curd Scones
You don’t have to miss out if you are gluten free! Gluten-free guru Melinda Trembath, founder of Melinda’s Gluten-Free Goodies has devised a recipe that will give you everything you dream for in a scone. It’s from her Allergy Free Entertaining App. You can find her self-raising flour using a postcode finder.
- 1 1/2 cups Melinda’s Gluten-Free Self Raising Flour
- + additional flour for dusting
- zest from 1 lemon
- 1/2 cup cream
- 1/2 cup lemon-flavoured soft drink
- 2 tablespoons milk
- Preheat oven to 200 degrees. Line a baking tray with greaseproof paper. Whip cream and set aside.
- Sift flour into a large bowl, stir in lemon zest.
- Stir whipped cream into the flour.
- Add a soft drink, mix thoroughly to form a firm dough.
- Lightly dust a surface with flour. Turn dough out & press out to 2cm thick. Cut 5cm rounds with scone cutters.
- Place on a tray, glaze with a little milk.
- Bake for 15 mins or until golden.