Scones

There’s nothing like the smell of home baking and who doesn’t like a homemade scone? 
I'm sharing with you two of my favourite scone recipes.  The first one a lemonade scone recipe I was passed on by a friend years ago and I use it time and time again. The second recipe is my mum's pumpkin scone recipe.  Don't be put off by the word 'pumpkin' they are really delicious and worth a try.

Lemonade Scones

One of the easiest recipes you'll find. Topped with jam and cream they’ll keep coming back for more!

Ingredients

4 cups self-raising flour, sifted

pinch of salt

300 ml cream

300 ml lemonade or soda water

Method

1. Preheat oven to 220°C and line a baking tray with baking paper.
2. Sift flour and salt into a bowl. Make a well. Pour the cream and lemonade or soda water into the dry ingredients and mix together to form a soft dough.
3. Turn the dough out onto a well-floured bench, dust lightly with flour and gently roll out into a rectangle. Cut into approximately 12 pieces and lift each onto the baking tray.
4. Bake in a preheated oven for 10-12 minutes or until golden brown. Remove and cool inside a clean tea towel to help keep their freshness.
5. Serve your favourite jam and whipped cream. Makes about 12 scones.

Pumpkin Scones

Growing up my mum used to make us these pumpkin scones for breakfast.  We’d eat them hot with loads of butter.  OK not that healthy, but no worse than most other breakfast options kids have these days.

Ingredients

1/4 pumpkin (approx - enough to make 1 cup mashed pumpkin)

2 tbs butter

2-2 1/2 cups self raising flour

2 tsp sugar (omit if using a sweet pumpkin)

1 pinch ground nutmeg

Milk for glazing

Grated cheese (optional)

Method

1. Preheat oven to 200°C and line a baking tray with baking paper.
2. Boil the pumpkin until tender.  Drain and add the butter to the hot pumpkin in the saucepan and mash together. Allow to cool.
3. Add the sugar and nutmeg, then sift in the flour and mix.  ** Some pumpkins have more moisture content than others, so if the mixture seems too stiff, you can add a little milk and if the mixture seems to wet, then add a little extra flour.  If you've never made scones before, try making the lemonade scones first so you know what texture scone dough should have.
4. Turn the dough out onto a well-floured bench, dust lightly with flour and kneed for about a minute then gently roll out into a rectangle. Cut into approximately 12 pieces (any shape you like) and lift each onto the baking tray. 
5. Brush the top of each scone with a little bit of milk and you can add a little bit of grated cheese as well if you like.
6. Bake for about 15 minutes or until golden brown.
7. Serve hot with lashings of ‘real’ salted butter.