Recipe

Basic scone recipe

Have a crack at this easy scone recipe then try different flavour variations - from lemon and currant, cumin and oregano to apricot wholemeal.

  • 15 mins cooking
  • Serves 8
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Ingredients

Basic scone recipe
  • 2 1/2 cup (375g) self-raising flour
  • 1 tablespoon caster sugar
  • 1/4 teaspoon salt
  • 30 gram butter
  • 3/4 cup (180ml) milk
  • 1/2 cup (125ml) water, approximately
Lemon and currant scones
  • 1 x quantity basic scone ingredients
  • 1/2 cup dried currants
  • 2 teaspoon grated lemon rind
Cumin seed and oregano scones
  • 1 x quantity basic scone ingredients
  • 2 tablespoon chopped fresh oregano
  • 3 teaspoon cumin seeds
  • 2 teaspoon ground cumin
  • 1 tablespoon tomato paste
Apricot wholemeal
  • 1 x quantity basic scone ingredients
  • 1/2 cup (75g) chopped dried apricots
  • 1/2 cup (125ml) boiling water
  • 1 (160g) wholemeal self-raising flour

Method

Basic scone recipe
  • 1
    Preheat oven to 230°C. Grease a 23cm square slab cake pan. Sift flour, sugar and salt into large bowl, rub in butter with fingertips.
  • 2
    Use a knife to stir in milk and enough water to mix to a sticky dough. Turn dough onto floured surface, knead quickly and lightly until smooth.
  • 3
    Use hand to press dough out evenly to 2cm thickness, cut into 5cm rounds. Gently knead scraps of dough together, and repeat pressing and cutting out of dough. Place rounds in prepared pan; brush with a little extra milk, if desired. Bake about 15 minutes.
  • 4
    To make lemon and currant scones, add currants and rind to flour mixture. Proceed as above.
  • 5
    To make cumin seed and oregano scones, add oregano and cumin to flour mixture. Proceed as for basic scone method, combining paste with milk.
  • 6
    To make apricot wholemeal scones, place apricots in small heatproof bowl, pour over boiling water, stand 15 minutes or until cool. Replace 1 cup of the flour with wholemeal flour. Add undrained apricot mixture after butter is rubbed into the flour, and enough milk to mix to a soft, sticky dough. Proceed as for basic scone method.

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