just started making these but want to start getting some more variety..

kristafin - 2013-09-10 14:08:00

This message was deleted.

cookessentials - 2013-09-10 14:13:00

dates, cheese and onion, tomato, or herbs (rosemary or thyme) and cheese.

lx4000 - 2013-09-10 15:31:00

I do love a good cheese scone.

oopie - 2013-09-10 15:53:00

This message was deleted.

elliehen - 2013-09-10 16:15:00

Spread with Apricot jam and passionfruit pulp, rolled up pinwheel style.
Chutney, cheese, fine diced onion, capsicum and chopped ham...pinwheel style.
Coffee and chocolate chunks, date and orange,
Lemon curd and raspberry...pinwheel style.
The list is only as limited as your imagination.

wheelz - 2013-09-10 17:42:00

I'm with the dates and lemon rind, so delish

rainrain1 - 2013-09-10 17:43:00

These are some of the ones that we like:
Apple & lemon rind
Fig and orange rind
Date & crystalised ginger
Date and walnut
Apricot and almond
Spinach and fetta
Cheese and spring onion
Curry & pumpkin
Mixed grated veges with a little cheese
Sundried tomato and basil

Edited by nauru at 7:00 pm, Tue 10 Sep

nauru - 2013-09-10 18:56:00

This message was deleted.

cookessentials - 2013-09-10 19:15:00

Years ago I worked in a resthome in Karori and the cook there a Samoan lady made themost delicious, huge, light banana scones. would love to know how she did it

jenniferanne - 2013-09-11 20:28:00

Cheese and Ground deli's Pounamu Dukkah yummmmm

huia991 - 2013-09-11 20:50:00

Date and orange scones are a wonderful çombiation. A cafe at Little River , on the way to Akaroa, used to make them, they were to die for, have been trying to make one as good ever since without success. I also soften them in freshly squeezed orange juice, add finely grated orange zest to thè scone mixture. If I hadn't tasted the cafe ones I would think mine were quite ok.

katalin2 - 2013-09-11 23:42:00

gosh i used to love scones as a kid, always liked butter on them hot out of the oven with jam on top, fave is date scones, im not really a cheese scone lover, u tend to enjoy a savory muffin more

hugie was on tv today cooking and he made a scone really tin and i was thinking what are you doing...he then placed a tiny bit of jam on one side and flolded and closed up like a dumpling...and then baked them..not sure how they would work as i felt like he handled the dough too much

motorbo - 2013-09-12 01:57:00

Cheese and thyme with paprika yummmm.

spongeypud - 2013-09-12 09:33:00

Hubby made a batch today with dates, raisins and chopped almonds and they were very nice.
I like a good cheese scone.
But - my absolute fav is date.

Edited by village.green at 10:53 pm, Fri 13 Sep

village.green - 2013-09-13 22:52:00

the best scone i ever had was at a cafe that used to soak the dates overnight in the leftover coffee.

mabelle2 - 2013-09-13 23:02:00

This message was deleted.

weha - 2013-09-14 02:49:00

the favourite's in our house are, cheese,bacon,onion and tomatoe scones and date and orange.

teddy147 - 2013-09-14 22:24:00

Scones - Makes 12
* 4 cups (500g) of Self Raising flour
* 300ml Cream
* 250ml Lemonade/sprite

purely optional: dates, raisins, pumpkin or cheese for savoury scones

(Light cream and diet lemonade works.)

Heat the oven to 220C. Line a baking tray with baking paper. Sift flour into a bowl, make a well in the centre, and pour in the cream and lemonade. Mix to make a dough, careful not to over beat. Roll the dough out and cut with a cold knife or scone cutter. Arrange closely together on the baking tray and bake until golden brown, about 12 minutes.

Optional: swap the lemonade for soda water, mineral water, ginger ale, even creaming soda for a different taste. Try ginger ale and dates....

Do not overwork the dough, it will make the scones rock hard, if need be you can brush the tops with a bit of milk for a nice golden finish but you really don't need to, they are perfect just the way they are....

Tip: Swap the lemonade for Soda Water and add a little tasty cheese & finely diced chives. Finish on the top with a little parmesan.

Serving suggestion: With a little butter or jam and cream. You can also go for clotted cream and golden syrup.

cookessentials wrote:

We have a brilliant scone thread. I usually make the buttermilk ones which are lovely with jam and cream. I also love the pumpkin ones but do a variety depending on the mood

How much pumpkin to ratio of scone dough please?

janny3 - 2014-08-13 00:50:00

I do a pumpkin and date scone and for 3 cups of SR flour I use a 1 & 1/2 cups of mashed pumpkin...also use buttermilk which make a nice light soft scone.

petal1955 - 2014-08-13 08:23:00

This message was deleted.

cookessentials - 2014-08-13 09:27:00

You clever, clever people. I'd just like to be able to make scones that don't have the characteristics of rocks. It doesn't help that I despise the taste of self-raising flour.

buzzy110 - 2014-08-13 14:25:00

buzzy mine were rocks until I started using the food processor.
I use 2 cups plain flour and 2 heaped tsps baking powder. ¼ cup milk powder, butter (don't measure it so about 2Tbsp). Add pinch salt and 2tsps sugar for fruit scones or leave out butter and sugar and add grated cheese.
Whizz in food prcessor all dry ingredients along with the butter and I put dates in at this point.
Slowly add enough water to bring mix to a dough. Tip onto floured surface and bring together, knead very very lightly. Use a rolling pin to roll out fairly thick and then cut into shapes. I use a glass and get up to 12 scones out of the mix.
Into a very hot oven 220C and put them up on either the top rung or the one below. They need 7 to 10 mins max.

cgvl - 2014-08-13 14:34:00

Mother-in-law always only ever used crème of tarter and baking soda in her scones, they were always soft and not rocks like mine are after half a day

rainrain1 - 2014-08-13 14:45:00

Thanks cgvl. I'll save your advice in my recipe folder for future reference. On thinking about it I can see how a food processor would be magic.

buzzy110 - 2014-08-13 14:55:00

rainrain1 wrote:

Mother-in-law-
always only ever used crème of tarter and baking soda in her scones, they were always soft and not rocks like mine are after half a day

Yours last ½ a day. Cool. Mine turn to rocks in the oven. My DH warned me that he'd be very upset if I left them out for the birds. He reckoned that birds have the right to fly around 'unmolested' by my scones.

buzzy110 - 2014-08-13 14:57:00

To refreshen scones I sprinkle them all over with water and reheat in the oven they are just like freshly baked.....

angelwoman - 2014-08-13 15:17:00

I always add a pinch of cayenne pepper to my cheese scones, it brings out the cheeseyness. A trick that Michel Roux taught a chef friend of mine. It is amazing how much better the taste is.

arielbooks - 2014-08-13 15:55:00

Cheese scones are my favourite then next would be date and lemon, then sultana.

lodgelocum - 2014-08-13 16:05:00

buzzy110 wrote:

Yours last ½ a day. Cool. Mine turn to rocks in the oven. My DH warned me that he'd be very upset if I left them out for the birds. He reckoned that birds have the right to fly around 'unmolested' by my scones.

I get teased about mine too, but they still eat them.

rainrain1 - 2014-08-13 16:12:00

arielbooks wrote:

I always add a pinch of cayenne pepper to my cheese scones, it brings out the cheeseyness. A trick that Michel Roux taught a chef friend of mine. It is amazing how much better the taste is.

That little trick is very old, my Mother always did that and she's been long gone

rainrain1 - 2014-08-13 16:15:00

Soo jealous. Scones & pancakes are the bain of my existence. Mine always come out hard on the outside gooey on the inside. After reading this thread I'm now craving scones, dammit!!!

nisty - 2014-08-13 16:46:00

Cheese, bacon and Pesto are my favourite scones ..... or maybe just my Mum's plain cheese ones - I can't be sure. If I am making date scones, I simmer my dates in orange juice with some chopped dried apricots, it gives the dates a much nicer flavour (in my opinion of course).

pony_girl - 2014-08-13 16:53:00

Sometimes I do roast veggies with thyme, sun dried tomatoes, fried onions, bacon if I have it, and cubed brie. Very tasty.

Edited by arielbooks at 5:57 pm, Wed 13 Aug

arielbooks - 2014-08-13 17:57:00

buzzy110 wrote:

Yours last ½ a day. Cool. Mine turn to rocks in the oven. My DH warned me that he'd be very upset if I left them out for the birds. He reckoned that birds have the right to fly around 'unmolested' by my scones.

Sadly, Im like you! I have tried using Alison Holsts baking mix, which I was assured made 'foolproof scones' - they may be foolproof, but they certainly arent baalamb-proof! Have done the cream/lemonade ones, no luck at all! Have given up trying...

baalamb - 2014-08-13 18:09:00

I've seen and made once date and tasty cheese together. Were quite good if I recall.

wildflower - 2014-08-13 18:52:00

baalamb wrote:

Sadly, Im like you! I have tried using Alison Holsts baking mix, which I was assured made 'foolproof scones' - they may be foolproof, but they certainly arent baalamb-proof! Have done the cream/lemonade ones, no luck at all! Have given up trying...

You might be over handling. I freeze my butter, then grate it, stir in with wet ingredients, tip onto floured baking tray and flatten out with fingers, cut with a knife, separate slightly and bake.

As you can see I hardly touch the mixture so the gluten strands don't stretch and over toughen.

arielbooks - 2014-08-14 11:47:00

arielbooks wrote:

You might be over handling. I freeze my butter, then grate it, stir in with wet ingredients, tip onto floured baking tray and flatten out with fingers, cut with a knife, separate slightly and bake.

As you can see I hardly touch the mixture so the gluten strands don't stretch and over toughen.

I haven't made any for a while but I did much the same. Never separated them though, copied that from my mother. Middle ones were delicious, soft sides and crisp tops. Also have never used self-raising flour for anything. I've never bought it. Maybe because when I was learning to cook, it wasn't around so it was plain flour and rising agents.

Edited by kay141 at 12:23 pm, Thu 14 Aug

kay141 - 2014-08-14 12:22:00

This message was deleted.

cookessentials - 2014-08-14 13:57:00

This message was deleted.

cookessentials - 2014-08-14 14:01:00

I put my TEETH into scones !

joplin2 - 2014-08-15 14:19:00

arielbooks wrote:

You might be over handling. I freeze my butter, then grate it, stir in with wet ingredients, tip onto floured baking tray and flatten out with fingers, cut with a knife, separate slightly and bake.

As you can see I hardly touch the mixture so the gluten strands don't stretch and over toughen.

Thanks for that, I will give one more attempt at some stage. If they dont work out this time I'll accept Im just not "scone-friendly".

baalamb - 2014-08-16 09:29:00

buzzy110 wrote:

Yours last ½ a day. Cool. Mine turn to rocks in the oven. My DH warned me that he'd be very upset if I left them out for the birds. He reckoned that birds have the right to fly around 'unmolested' by my scones.

My worst ever scones went down in my (now ex) in-laws family history as the day of the exploding scones! Made a batch under my sister-in-laws watchful eye, when I went to get them out of the oven the cloth was damp, so I practically threw the tray onto the top of the oven...nek minute ... BANG! , and a couple of scones flew across the kitchen. Turned out they had one of the-then new- self turning off kettles. The hot tray had burned through the cord, blowing the fuse on the kettle, taking a piece out of the tray and launching my, still hard lumpy, scones across the room. Brother-in-law likewise refused to let them be inflicted on the local birds.

baalamb - 2014-08-16 09:37:00

janny3 wrote:

Scones - Makes 12
* 4 cups (500g) of Self Raising flour
* 300ml Cream
* 250ml Lemonade/sprite

purely optional: dates, raisins, pumpkin or cheese for savoury scones

(Light cream and diet lemonade works.)

Heat the oven to 220C. Line a baking tray with baking paper. Sift flour into a bowl, make a well in the centre, and pour in the cream and lemonade. Mix to make a dough, careful not to over beat. Roll the dough out and cut with a cold knife or scone cutter. Arrange closely together on the baking tray and bake until golden brown, about 12 minutes.

Optional: swap the lemonade for soda water, mineral water, ginger ale, even creaming soda for a different taste. Try ginger ale and dates....

Do not overwork the dough, it will make the scones rock hard, if need be you can brush the tops with a bit of milk for a nice golden finish but you really don't need to, they are perfect just the way they are....

Tip: Swap the lemonade for Soda Water and add a little tasty cheese & finely diced chives. Finish on the top with a little parmesan.

Serving suggestion: With a little butter or jam and cream. You can also go for clotted cream and golden syrup.

Just made these with dates I soaked in instant coffee overnite....truly delicious as I sit here munching on one and drinking the leftover lemonade...excuse me, now I'm off for another. Thanks

ironthrone990 - 2014-08-16 11:57:00

baalamb wrote:

My worst ever scones went down in my (now ex) in-laws family history as the day of the exploding scones! Made a batch under my sister-in-laws watchful eye, when I went to get them out of the oven the cloth was damp, so I practically threw the tray onto the top of the oven...nek minute ... BANG! , and a couple of scones flew across the kitchen. Turned out they had one of the-then new- self turning off kettles. The hot tray had burned through the cord, blowing the fuse on the kettle, taking a piece out of the tray and launching my, still hard lumpy, scones across the room. Brother-in-law likewise refused to let them be inflicted on the local birds.

RFLMAO. That is so funny. Not sure your in-laws remember the incident fondly though.

My mother tried hard to teach me how to make the lightest, fluffiest scones. I know every trick, including the 'barely handle the dough' one, but they still never worked for me. One day I'm going to try cvgl's suggestion, if I am having guests. But I'll make a Tropezienne as a back up. I'm better at Tropezienne than I am scones.

Edited by buzzy110 at 4:03 pm, Sat 16 Aug

buzzy110 - 2014-08-16 16:02:00

saving

bev00 - 2015-08-17 00:05:00

I use a food prossessor to make to fluffiest scones. 5mins including prep and theyre ready to go into oven.

Adding a tin of baked beans and extra cheese makes and taste fab orange red saucy cheesey goodness piping hot with lashings of real butter.

Different mashed veggies work a treat. Try butternut pumpkin for sweet, orange kumera, mashy peas, potatoes, roasted parsnips...

Adjust ingredients and experiment.

rexavier - 2015-08-17 08:54:00

lavender scones; brought lavender back from Tasmania, their recipe sheet - 3 1/2 cps SR Flour, 200mls lemonade, 300 mls cream 2 tsp lavender; used can of reduced cream ,nice topped with Raspberry jam

issymae - 2015-08-17 10:00:00

This message was deleted.

onclemick - 2015-11-01 13:34:00

great info

bev00 - 2016-10-31 23:36:00