Culinary Hotline - Scone Edition Recipes
Scone day is here!
Scones with clotted cream
Recipe by: Clement Pedro
Ingredients:
- For the scones:
- 1 ½ cups of milk
- Juice of 1 lemon
- 480 g self-raising flour
- 2T caster sugar
- ½ t salt
- 120 g butter, cubed and chilled
- A little milk for brushing the scones
- For the clotted cream:
- 1 cup cream, chilled
- 1 t vanilla extract
- 2 T caster sugar
- To serve: Woolies strawberry jam with extra fruit
How To Make Scones with clotted cream
- Combine the milk and lemon juice, stirring gently.
- Allow to stand for 5 minutes to curdle and become homemade buttermilk.
- To a large mixing bowl, add the flour, sugar, salt and cubes of butter.
- Begin rubbing the butter into the flour using your fingertips, working it until it resembles lumps of sand.
- Add the buttermilk and gently fold into the flour mixture until it just starts to hold when pinched together.
- Turn the batter out onto a floured surface and gently fold the dough over onto itself until it begins to take a soft, doughy consistency.
- Be careful not to overwork as this will cause the scones to become dense.
- Gently roll out the dough, then dip a cookie cutter into flour and press down on the dough to form circles.
- Gently press the remaining dough into shape, roll out again and cut out more scones, using all the dough.
- Arrange the scones on a baking tray coated with non-stick kitchen spray or baking paper.
- Brush the tops of the scones with a bit of milk.
- Depending on how big they are, bake at 200°C for 12–15 minutes.
- Remove the scones from the baking tray and allow them to cool slightly while preparing the cream.
- For the cream: combine chilled cream, vanilla and sugar and whip until stiff peaks form.
- Gently halve the scones by hand and serve each half with cream and jam
Buttermilk oat scones with strawberry jam and vanilla cream
Recipe by: Abigail Donnelly – Taste mag
Ingredients:
- 450 g oat groats (you can also use the same amount of ready-ground oats), plus 4 T for topping
- 1/4 t salt
- 85 g sugar
- 100 g butter, cubed
- 1 t vanilla extract
- 315 ml buttermilk
- 6 T strawberry jam, for serving
- For the vanilla cream:
- 250 ml cream
- 1 T icing sugar
- 1 T vanilla extract
How To Make Buttermilk oat scones with strawberry jam and vanilla cream
- Preheat the oven to 220°C.
- Using an oat mill, grind the oat groats on a coarse setting, gradually making the setting finer, until the oats have been ground to the same consistency as cake flour.
- Combine the ground oat flour, salt and sugar in a mixing bowl.
- Rub in the butter until the mixture resembles breadcrumbs.
- Mix the vanilla and buttermilk, then add to the flour mixture.
- Mix using a wooden spoon until a dough forms, taking care not to overwork the mixture.
- Place the dough on a clean, floured surface and gently roll out to a thickness of 3 to 4 cm. Using a cookie cutter, cut out rounds and place on a greased baking tray.
- Scatter 4 T rolled oats over the scones and bake for 15 to 20 minutes, or until the scones have risen and are cooked through and golden.
- Serve with the strawberry jam and vanilla cream.
- To make the vanilla cream, place the cream, icing sugar and vanilla extract in a mixing bowl and whip until soft peaks form using a whisk or handheld mixer.
Chefs Tip: : “Groats” refers to the hulled grains of various cereals, such as oats, wheat, barley and rye. Commercially milled flours have the germ of the grain removed to extend their shelf life. By milling your own grains you use the germ and bran and retain the nutritious oils, vitamins and fibre. You’ll find oat groats at health shops.
Coconut scones with farm honey and crème fraiche
Recipe by: Abigail Donnelly – Taste mag
Ingredients:
- 280 g cake flour, sifted, plus extra for dusting
- 1½ t baking powder
- ¼ t salt
- 90 g butter
- 55 g caster sugar
- ½ cup dessicated coconut
- ½ cup milk
- 1 free-range egg, beaten
- Butter, for serving
- 1 x 250 g tub crème fraîche
- Fresh strawberries, for serving
- Orange blossom or Karoo honey, for drizzling
How To Make Coconut scones with farm honey and crème fraiche
- Preheat oven to 200°C.
- Rub the butter in the flour until the mixture resembles breadcrumbs, then stir in the caster sugar.
- Make a well in the flour mixture, then add the coconut and pour in the milk.
- Mix until combined and a soft, doughy consistency is achieved – add more milk, if necessary.
- Knead the dough on a floured surface, then roll out slightly (it should still be relatively thick).
- Using a cookie cutter, cut out rounds of the dough and place onto a greased baking tray.
- Brush lightly with beaten egg and bake for 15 to 20 minutes, or until the scones are golden and have risen slightly.
- Serve warm with butter, crème fraîche, strawberries and thick honey.