Savoury scones recipes
Ingredients
- 175g Plain Cream Flour
- 175g Course Wholemeal Flour
- 25g Wheat Bran
- 1 Tsp Bread Soda
- Pinch Salt
- 1 x 125g carton natural yoghurt
- 1 tbls vegetable oil
- 150ml milk
Method
- Wholemeal Scone Round Method
- Preheat oven to 200°C/400°F/Gas 6. Lightly dust a flat baking tray with flour.
- Sieve the cream flour, salt and soda into a mixing bowl. Add the wholemeal and bran and mix well.
- In a jug beat together the yogurt, oil, egg and milk.
- Add the liquid to the dry ingredients and mix to a soft dough. Allow to sit for a few minutes, so bran absorbs some liquid!
- Transfer to a floured surface and lightly knead. Shape into a round about 1"/5cms in thickness. Place onto prepared tin. Bake for about 20 minutes until risen and golden brown. It is baked when tapped underneath and has a hollow sound. Remove from tin and wrap in clean tea towel to cool.
Ingredients
- 225g Self rasing flour
- Pinch salt
- 1 tsp Baking powder
- 50g Marge
- 125g Grated Caerphilly cheese
- 1 tsp Dry mustard
- Pinch Cayenne Pepper (optional)
- 7 tbsps Fresh or Sour milk
Method
- Sieve the flour, salt and baking powder together into a bowl.
- Rub together with the marge until it resembles breadcrumbs.
- Add everything else, but the mlk. Mix well.
- Add the milk, and mix together with the blade of a knife to form a soft dough.
- Knead on a lightly floured surface. Roll out to 1" thick. Cut into 2" rounds.
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Ingredients
- 280 grams flour
- 72 grams dark brown sugar
- ½ teaspoons ground ginger
- 1 pinch salt
- 1 pinch baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 120 grams unsalted butter. cut into pieces
- 50 grams raisins
- 30 grams chopped pecans
- ½ cup canned pure pumpkin
- 1 tsp vanilla extract
- 1 large egg
- 1 tbsp milk
Method
- 1. Preheat oven 200C and place rack in middle of oven.
- 2. In a large bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt. Blend butter into the flour mixture.
- 3. Stir in the raisins and pecans.
- 4. In a separate bowl mix together the pumpkin puree and vanilla and then add the mixture to the flour mixture. Mix just until the dough comes together.
- 5. Transfer to a floured surface and knead dough gently four or five times and then pat the dough into a circle (18 cm) round.
- 6. Cut this circle in half, then cut each half into 3 triangles. Place the scones on the baking sheet. Brush the tops of the scones with the egg and milk mixture.
- 7. Bake for about 20 minutes.
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