Learning intention- We are learning to bake scone variations
- We are learning to use different baking techniques |
Success criteria- I can make different types of scones
- I can use different baking techniques |
PUMPKIN AND DATE SCONESIngredients
Self-raising flour, to dust 250g self-raising flour Pinch of ground cinnamon Pinch of ground nutmeg 15g butter, chopped 1 tablespoons brown sugar 1/2 cup (150g) chopped dates 1/2 cup milk 1/2 cup mashed pumpkin Method Preheat oven to 230°C. Lightly dust a large oven tray with flour. Sift the flour, cinnamon and nutmeg into a large bowl. Add the butter and use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Add the sugar and dates and stir to combine. Make a well in the centre of the flour mixture. Pour in milk and pumpkin and use a butter knife in a cutting action to stir until a soft but sticky dough forms. Turn dough out onto a lightly floured surface and gently knead until dough just comes together. Use your fingertips to gently pat the dough into a 2cm-thick disc. Use a 5cm-diameter pastry cutter dipped in flour to cut out scones. Arrange on the prepared tray. Gently brush the top of each scone with a little extra buttermilk to glaze and dust with flour. Bake in preheated oven for 15 minutes or until golden and scones sound hollow when gently tapped. Turn scones out onto a clean tea towel and cover lightly with another tea towel. Serve scones warm or at room temperature, with butter, jam and cream, if desired. |
SAVOURY SCONESIngredients
2 cups (300g) self-raising flour Pinch cayenne pepper 50g chilled unsalted butter, cubed 75g ham, finely chopped 1/2 onion, finely chopped 1/4 red capsicum, finely chopped 1/4 green capsicum, finely chopped 1 cup finely grated tasty cheese 1/2 cup milk, plus extra to brush Method
Preheat the oven to 180°C fan-forced (200°C conventional). Grease and flour a baking tray. Sift the flour into a large bowl, add the cayenne pepper and rub the butter with your fingertips until it resembles fine breadcrumbs. Stir in the ham, spring onion, ham, capsicums and most of the tasty cheese, and season well with salt and pepper. Add the milk, cutting it into the dry mixture with a knife until just combined - do not overmix. Place the mixture onto the prepared tray. Form into a flat round, about 25cm in diameter. Cut into eight wedges, then separate wedges slightly. Brush the top of the scones with extra milk and sprinkle over the remaining cheese. Bake for 20-25 minutes or until golden. Serve warm, spread with extra butter. |