Tag: Scones

Blackberry scones

Blackberry scones

Blackberry scones a go go! Friends if you’re anything like me and literally spy out bramble bushes ready to strike the minute the brambles ripen in the summer then this recipe is for you. I mean free food, need I say more, but we need 

Blueberry and lime scones

Blueberry and lime scones

Everyone has their favourites, even if they don’t always admit it, and scones are definitely some of mine. Comforting carby hugs, truly versatile little things, great for breakfast, dress them up for company for a fancy afternoon tea or make them savoury and have for 

Lavender, Earl Grey and lemon scones

Lavender, Earl Grey and lemon scones

Lavender, much like marmite, seems to be a love or hate it ingredient. Up to you, but I think these lavender scones gorgeous. The combination of lavender, Earl Grey and lemon goes together really well; they are subtly floral and perfect for an afternoon teatime treat.

Scones are one of the simplest things to make and that means that once you’ve mastered the basic method and recipe you have so much creative freedom to play around with flavours and combinations you like. Have a go and let me know what you think. 

Ingredients for Lavender scones

450g self-rising flour

100g cold butter

1 ½ tsp baking powder

1tsp dried culinary lavender

220ml cold milk

2 Earl Grey tea bags

60g caster sugar

½ tsp salt

Ingredients for the icing 

130g icing sugar (sieved)

Pinch salt

Zest and juice of 1 lemon

Makes between 10-12 scones. 

Method

Tear 2 Earl Grey tea sachets and culinary approved dried lavender and add to the milk in a jug. Pop it covered in the fridge ready to include later. This should be done a few hours before making the scones.

Preheat the oven to 200°C, gas mark 6. 

Sieve the self-rising flour, baking powder and salt together in a bowl. 

Add chopped fridge cold butter to the mixture and rub together with the tips of your thumb and fingers in a fluttery motion until it looks like bread-crumbs or an oat mixture. It’s okay if some of the butter hasn’t fully combined, as that will help make lighter scones when they bake. 

Stir in the caster sugar.

Sift the lavender and tea bags from the infused milk. 

Add in the lavender/earl grey milk mixture by hand (this is messier but will help you get the right texture. You’re looking for a dough that holds together and isn’t sticky, otherwise you’ll need to add more flour which will alter the texture of the scones). Different types of flour absorb liquid differently, so add the milk gradually and judge whether you need the last of the milk.)

Once the scone dough has come together, turn out onto a lightly floured board and cut the scones using a 7cm cutter. (I liked the size of these but make smaller ones if you prefer). 

Add the scones to a greased baking tray and brush each scone with some milk (taking care that it doesn’t drip down the sides, as this can effect how the scones rise). 

Cook for 10 minutes, turning the baking tray half way through to ensure even baking. 

Once cooked, transfer to a wire rack to cool. 

To make the icing, mix the sieved icing sugar, lemon zest and juice and salt together. 

Using a teaspoon, drizzle the icing onto each scone any way your heart tells you. Top with a few sprigs of dried lavender.

Scones are best eaten on the day, but will last 2 days in an airtight container. 

Tips

Before cutting out the scones, I dip the cutter in flour, which will help the scone come out easily. Dip, cut, repeat. 

As you cut out each scone, no matter how instinctive or tempting, avoid twisting the cutter, this will make the scones rise unevenly. (They will still taste just as lovely though). 

Want to go savoury? Try my Cheddar Red Leicester cheese scone recipe – they are some of my favourites.

Looking for other afternoon tea ideas? Why not try my Iced baked doughnuts – they are incredibly simple to make, but look gorgeous – a real centre piece to be proud of.

After some afternoon tea inspiration? Check out BBC food guide to afternoon tea – some lovely ideas here.

Vegan chocolate peanut butter scones

Vegan chocolate peanut butter scones

These vegan chocolate peanut butter scones are so decadent, loud and over the top they’d make the classic afternoon tea scone blush and run for cover.  Richly filled and topped with chocolate and peanut butter, these scones are the perfect party food and great for sharing. 

Cheddar Red Leicester cheese scone recipe

Cheddar Red Leicester cheese scone recipe

Anyone that cooks will know when something not only turns out right but exceeds your own expectations, it fills you with so much joy. A cheese scone recipe are pretty abundant but these richly cheese-y Cheddar and Red Leicester scones with even more cheese sprinkled 

Maple chai scones. For cosy autumn days

Maple chai scones. For cosy autumn days

Scones are a favourite of mine and these maple chai scones are perfect for autumn days when you just want to curl up on the sofa with a nice tea, listening to the rain against the windows, feeling more than a little smug that you’re in the warm.

I was inspired by a recipe for almond chai muffins by Nigella and thought that was just the loveliest combination of flavours for breakfast, tea time or whenever. I wanted a flavour that worked alongside chai and thought that maple syrup would be perfect. I used this in the glaze as well alongside another helping of cinnamon to mirror the flavours in the scone.

I’m confident I’ll be making these again…and again…and again.

Maple chai scones

Ingredients (for the scones)

450g self-rising flour

80g cold butter

1 ½ tsp baking powder

220ml cold milk

2 chai tea bags

30g caster sugar

3 tbsp maple syrup

½ tsp salt

Ingredients (for the icing)

130g icing sugar (sieved)

½ tsp cinnamon

Pinch salt

1 tbsp (plus ½ tsp) of milk

1 tbsp maple syrup

Makes between 10-12 scones.

Method for maple chai scones

Tear 2 chai tea sachets and add to the milk in a jug. Pop it covered in the fridge ready to include later.

Preheat the oven to 200°C, gas mark 6.

Sieve the self-rising flour, baking powder and salt together in a bowl.

Add chopped fridge cold butter to the mixture and rub together with the tips of your thumb and fingers in a fluttery motion until it looks like bread-crumbs or an oat mixture. It’s okay if there are some of the butter hasn’t fully combined, as that will help make lighter scones when they bake.

Stir in the caster sugar, then the maple syrup.

Add in the chai milk mixture by hand (this is messier but will help you get the right texture. You’re looking for a dough that holds together and isn’t sticky, otherwise you’ll need to add more flour which will alter the texture of the scones). Different types of flour absorb liquid differently, so add the milk gradually and judge whether you need the last of the milk.)

Once the scone dough has come together, turn out onto a lightly floured board and cut the scones using a 7cm cutter. (I liked the size of these but make smaller ones if you prefer).

Add the scones to a greased baking tray and brush each scone with some milk (taking care that it doesn’t drip down the sides, as this can effect how the scones rise).

Cook for 10 minutes, turning the baking tray half way through to ensure even baking.

Once cooked, transfer to a wire rack to cool.

To make the icing, mix the sieved icing sugar, maple syrup, cinnamon and salt together.

Using a tea spoon, drizzle the icing onto each scone any way your heart tells you.

Scones are best eaten on the day, but will last 2 days in an airtight container.

Tips

Before cutting out the scones, I dip the cutter in flour, which will help the scone come out easily. Dip, cut, repeat.

As you cut out each scone, no matter how instinctive or tempting, avoid twisting the cutter, this will make the scones rise unevenly. (They will still taste just as lovely though).

Looking for other cosy autumnal recipes? Why not try my Pumpkin spiced pancakes with orange maple syrup and toasted pecans. or Lemon ginger carrot cake cupcakes