Wednesday, 25 September 2013


Okay, so you may think I'm a little crazy, but this basic scone recipe actually travels with me everywhere I go.  I have it stored on my phone, for those unexpected times when you need to make impromptu may laugh, but it has actually saved me before.  Anyway, I love this simple scone base as you can easily make it sweet or savoury.  It is actually based on a Donna Hay recipe.

Plain Scones:
1.2L thickened cream
6 cups plain flour
2 tablespoons baking powder
4 tablespoons caster sugar

Zucchini & Bacon Scones Variation:
1 small or 1/2 large zucchini
150g bacon
75g parmesan cheese
75g light tasty cheese

Date Scones Variation:
150g dried dates

To serve with Plain & Date Scones:
300ml thickened cream
1 vanilla bean
3 tablespoons caster sugar

Strawberry jam

Makes approximately 75 small scones (25 x plain, 25 x date, 25 x zucchini & bacon)

Plain Scones:
Preheat oven to 180 degrees Celsius and line baking tray with grease proof paper.  Using an electric mixer, whip thickened cream to soft peaks.

In a large mixing bowl, sift plain flour and baking powder together.  Then mix in caster sugar.

Stir in cream with a wooden spoon, until the mixture starts to come together to form a dough.

Turn the dough mixture out onto a floured surface and knead until dough comes together and smooth.

Divide dough into three roughly equal balls.

Use the largest portioned ball for the plain scones.  Evenly flatten out the dough with a rolling pin to about 2-3cm thick.  Cut circles out of the dough and place on a pre-prepared tray.

Zucchini & Bacon Scones Variation:
Grate parmesan and tasty cheese and put aside in a bowl.  Grate zucchini and squeeze out natural liquid.

Dice bacon and fry in a pan until golden brown.

Combine all ingredients with the plain scone dough.

Cut circles out of the dough and place on a pre-prepared tray.

Date Scones Variation:
Chop dates.

Add to plain scones mixture and knead until dates are incorporated evenly throughout the dough.

Cut circles out of the dough and place on a pre-prepared tray.

Bake all types of scones for about 15 minutes until the scones have risen and golden brown.

Once ready, take scones out of the oven and place on a wire rack to cool slightly.

Cream to serve with Plain & Date Scones:
Using an electric mixer, beat thickened cream to soft peaks.  Combine with vanilla bean and sugar.

Serve scones warm.  For the sweet scones, add jam and vanilla cream.

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