How to bake the perfect scone



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!


Smoked Pumpkin Scones

Matt Hart, Executive Head Chef, Intercontinental Sanctuary Cove Resort
Matt Hart, Executive Head Chef, Intercontinental Sanctuary Cove Resort
Executive Head Chef at Intercontinental Sanctuary Cove Resort Matt Hart has updated the traditional pumpkin scone recipe with a smokey twist.

Ingredients
1kg Plain flour
120g Butter
10g Salt
50g Baking powder
100g Sugar
300g Sour cream
260ml Milk
4 Eggs
250g Pumpkin

Method:
  • 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. 

Lavender Scones


Flower Scented Scones

Sweets For Tilly have put a flower twist on the scone with lavender and rosewater.

For the lavender scones, you will need about a tablespoon of edible lavender. You can use lavender from your garden or speciality food shops such as food providores.

Use rosewater essence, often found in speciality food shops of even sometimes in the baking section of the supermarket, for the rosewater scones. 

Ingredients:
3 cups of self-raising flour (sifted)
1 cup of cream
1 cup lemonade
1 tablespoon of milk

To serve:

1 cup of thickened cream

Method:
  • 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.

Lavender cream:
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.

Rosewater 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
Gluten Free Lemon Curd Scones

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.

Ingredients:
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

Method: 
  • 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.
Earl Grey Scones with Berry Sensation Tea Jam
Earl Grey Scones with Berry Sensation Tea Jam


Earl Grey Scones and Berry Sensation Tea Jam

Tea adds a flavour boost to this scone recipe that comes with a sensational jam to match.


Ginger scone at Room with Roses
Ginger scone at Room with Roses

Where to enjoy high tea in Brisbane

If you'd rather just enjoy a lovely high tea, check out these places.

Bacchus, South Bank
Room with Roses, CBD Brisbane
Sinmei's Tea House, Paddington. 
Shingle Inn, City Hall, CBD Brisbane

Disclaimer:
No responsiblity taken for the extra calories you might consume.