International Scone Week 2014 – Afternoon Tea Scones

The lovely Celia over at Fig Jam and Lime Cordial hosts our International Scone Week each year.  It started back in 2011 when Celia and her friends Heidi, and Joanna decided it would be a great thing to do annually and I agree.

Last year my mom was visiting and I remember us enjoying the rustic olive oil scones for our lunch.

I turned to the old books my aunt lent me for this years recipe.  I decided on the recipe with the least amount of converting – it was only after the fact I found out a ‘gill’ is equivalent to half a cup so may have used another recipe.

These are small scones and baked with a slightly raised dome.  They have a lovely light crumb and are delicious with strawberry jam and lightly whipped cream.

Afternoon Tea Scones

from Mrs Beeton’s Family Cookery book

Ingredients

125g flour
30g butter
1 tbsp castor sugar
½ tsp cream of tartar
¼ tsp bicarbonate of soda
1 egg lightly beaten
±30ml cold water

Method

1. Preheat the oven to 220°C.
2. In a bowl, lightly rub the butter into the flour.
3. Add the remaining dry ingredients.
4. Stir in the egg and water to form a soft dough.
5. Gently pat the dough out on a floured surface to approximately ¼ inch thick and cut out 8 small rounds.
6. Bake for 10 minutes.

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International Scone Week 2013 – Rustic Olive Oil Scones

Our dear friend Celia over at Fig Jam and Lime Cordial hosts our International Scone Week which has become a firm annual favourite amongst a lot of us and seems I have just made the deadline for this year.

Last year I made yoghurt scones and this year I wanted to try something a little different and I was impressed with the result.  These lovely rustic scones were delicious with strawberry jam and lightly whipped cream as well as some grated Gouda cheese and made for a lovely lunch with a cup of tea which I enjoyed with my mom. 🙂

Rustic Olive Oil Scones

Ingredients

500ml cake flour
20ml baking powder
2.5ml salt
15ml white sugar
100ml mild olive oil
1 egg
±125ml buttermilk – yoghurt and milk would also work well

Method

1. Preheat the oven to 230°C.
2. Sift the dry ingredients together in a bowl.
3. Measure the oil in a 250ml measuring cup, add the egg and fill to the 250ml mark with the buttermilk.
4. Pour the wet ingredients into the dry ingredients and mix to form a rough dough using a knife.  Don’t over mix.
5. Divide the mixture into 12 and place in muffin tins sprayed with non stick spray, alternatively divide the mixture into 12 and place on a prepared baking tray and bake for approximately 10 minutes or until cooked through and golden brown on top.

No need to brush the top of the scones with an egg wash before baking.

International Scone Week 2012 – Yoghurt Scones

Celia over at Fig Jam and Lime Cordial and a few of her blogging buddies started this wonderful celebration a couple of years ago.  To quote Celia:

“Did you know that it’s International Scone Week?

It’s not surprising if you didn’t, given that Joanna, Heidi and I made it up a couple of years ago.  We found ourselves in a flurry of serendipitous scone baking, and had so much fun that we thought it would be lovely to repeat itannually.

So the second week of August became Scone Week, declared to be International since we were all baking and blogging from different continents, and this year the lovely Joanna has decided that it needs to last for a fortnight (two weeks).”

So there you have it.  Even though I am still convinced Lemonade (Sprite) Scones are the best, below is my recipe for Yoghurt Scones.  You can also swap out the yoghurt for buttermilk.   I am hoping to bring you a second scone recipe this this week or next as I see this year the celebration week has been extended to 2 weeks.  🙂

Yoghurt Scones

Ingredients

2 cups self raising flour
10ml sugar
2ml salt
125g butter cubed
1 egg beaten
125ml plain yoghurt

Method

1. Preheat the oven to 220°C.
2. Combine the flour, sugar, salt and butter until the mixture resembles breadcrumbs.
3. Add the egg and yoghurt to the flour mixture and knife through until just mixed through.
4. Shape the mixture on a floured surface and cut using a cookie cutter – I got 12 scones.
5. Place the scones on a baking tray and bake for approximately 10 minutes until a skewer inserted comes out clean.

Strawberry Scones

I have been on a bit of a scone binge the last few days and just for research purposes made a batch with fresh strawberries – what resulted was a lovely light strawberry flavoured scone – perfect and just for good measure, I served them with strawberry jam and a healthy helping of whipped cream oh and not to forget the ever important cup of tea.  It was a very happy afternoon.

Ingredients

3 cups self raising flour
½ cup slithered fresh strawberries
1 cup cream
1 cup lemondade (sprite)

Method

1. Preheat the oven to 190°C.
2. Combine all the ingredients in a bowl until just combined.  The mixture will be quite sticky.
3. Place the dough onto a floured surface.
4. Dust your hands and the top of the dough with flour and gently shape the dough into a disk and with a floured cutter, cut out the scones, and place them on a lined baking sheet.
5. Gently reshape the remaining dough and cut out more scones. I made a total of 12 scones.
6. Alternatively shape the dough into a square and divide into 12 using a floured knife, separate gently and place onto a lined baking sheet.
7. Bake for 15-20 minutes until a skewer inserted comes out clean.

Peppadew and Chive Scones

One of the most wonderfully quick, easy and oh so yummy recipes that I have come across in the blogosphere is  Celia’s recipe for scones and was inspired by her recent savoury version, and instantly knew I wanted to do something similar.  The variations are endless for these versatile tasty treats which make for a lovely lunch or weekend breakfast.  As nice as the peppadew and chive combination was, I keep wondering how much nicer they would be if I had to add cheese into the mixture.  Please let me know if you give them a try. 🙂

Ingredients

3 cups self raising flour
5ml salt
45ml chives finely chopped
45ml chopped peppadews* (I used fresh from the garden)
1 cup cream
1 cup soda water

Butter, cheese and sweet chilli sauce to serve

Method

1. Preheat the oven to 190°C.
2. Combine all the ingredients in a bowl until just combined.  The mixture will be quite sticky.
3. Place the dough onto a floured surface.
4. Dust your hands and the top of the dough with flour and gently shape the dough into a disk and with a floured cutter, cut out the scones, and place them on a lined baking sheet.
5. Gently reshape the remaining dough and cut out more scones. I made a total of 12 scones.
6. Alternatively shape the dough into a square and divide into 12 or 16 using a floured knife, separate gently and place onto a lined baking sheet.
7. Bake for 15-20 minutes until a skewer inserted comes out clean.

Enjoy warm with butter, cheese and sweet chilli sauce.

*Peppadew is the brand name of sweet piquant peppers (a breed of capsicum baccaum) originally grown in the Limpopo province of South Africa – if you are unable to find these, you can replace them with any other sweet piquant peppers.

Lemonade (Sprite) Scones

I originally saw this recipe for Lemonade Scones on Cindy’s blog Life in a Recipe, who read about it on Celia’s blog Fig Jam and Lime Cordial.  It took just over 5 months but I finally got around to making them and they are fabulous.  Using only 3 ingredients produced these moreish tea time treats and as everybody knows, the easier and the less ingredients involved to produce a wonderful recipe is just my cup of tea.  I enjoyed one too many with strawberry jam and lightly whipped cream.

Ingredients

3 cups self raising flour
1 cup cream
1 cup lemonade (sprite)

Method

1. Preheat the oven to 190°C.
2. Combine all the ingredients in a bowl until just combined.  The mixture will be quite sticky.
3. Place the dough onto a floured surface.
4. Dust your hands and the top of the dough with flour and gently shape the dough into a disk and with a floured cutter, cut out the scones, and place them on a lined baking sheet.
5. Gently reshape the remaining dough and cut out more scones. I made a total of 12 scones.
6. Alternatively shape the dough into a square and divide into 12 using a floured knife, separate gently and place onto a lined baking sheet.
7. Bake for 15-20 minutes until a skewer inserted comes out clean.

Scones

Christmas morning is usually busy with opening gifts and preparing for the lunch celebrations with breakfast being neglected or even forgotten.  These scones are a perfect treat for Christmas morning breakfast and are super quick and easy.  Serve them with your favourite jam (strawberry for me) and lightly whipped cream.

 

Scones

 

Ingredients

2 cups self raising flour
10ml sugar
2ml salt
125g butter
1 egg beaten
125ml buttermilk / plain yoghurt

Method

1. Preheat the oven to 220°C.
2. Combine the flour, sugar, salt and butter until the mixture resembles breadcrumbs.
3. Add the egg and buttermilk / yoghurt to the flour mixture and knife through until just mixed through.
4. Place the mixture on a greased baking tray and shape into a square and cut through to make between 12 and 16 scones, depending on what size scones you want.
5. Bake for approximately 10 minutes until a skewer inserted comes out clean.

 

Submitted by:  Mandy Frielinghaus, Mauritius

Cheese Scones

Cheese scones are a great alternative to cheese on toast for breakfast and go down well as an addition to a fry-up breakfast with family and friends and make a yummy quick and easy lunch.

 

Ingredients

2 tsp butter
1 cup flour
3 tsp baking powder
Pinch of salt
1 cup mature cheddar cheese grated
1 egg
1 tsp water
7 tsp milk or sour cream or cream or buttermilk

Method

1. Preheat the oven to 200˚C.
2. Rub the butter into the dry ingredients and add the cheese.
3. Beat together the egg plus the liquid and add to the dry mixture.
4. Place into greased patty pans.
5. Bake for 10 minutes.

 

Submitted by:  Melody Whittal, Port Elizabeth