We’ve used our scones – now it’s time to freeze them for later.
Ingredients
- 4 cups self-raising flour
- 2 tablespoons icing sugar mixture
- pinch of salt
- 3/4 cup milk
- 3/4 cup thickened cream
- 1 egg, lightly beaten
- Extra milk, for brushing
- Strawberry jam, to serve
- Double cream, to serve
Method
- Step 1Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Position oven rack in the top half of oven.
- Step 2Sift flour, sugar and salt into a bowl. Make a well in centre. Combine milk, cream and egg in a jug. Pour milk mixture into well. Using a flat-bladed knife, gently stir until dough just comes together. Turn out onto a lightly floured surface. Knead gently until just smooth.
- Step 3Press dough into a 2cm-thick round. Using a 6cm round cutter, cut out scones. Press leftover dough together. Repeat to make 12 scones.
- Step 4Place scones, just touching, on prepared tray. Brush with milk. Bake for 13 to 15 minutes or until golden. Serve warm with jam and cream.
- High protein
Nutrition
1662 kj
Energy
17g
Fat Total
10.7g
Saturated Fat
2.1g
Fibre
6.5g
Protein
61mg
Cholesterol
402mg
Sodium
54.3g
Carbs (total)
Notes
Variation: Pumpkin scones Follow step 1 above. Sift 4 cups self-raising flour, 2 tablespoons icing sugar mixture and a pinch of salt into a bowl. Make a well in centre. Combine 1/3 cup milk, 1/4 cup cream and 1 lightly beaten egg in a jug. Pour milk mixture into well. Add 1 cup cooled mashed butternut pumpkin. Using a flat-bladed knife, gently stir until dough just comes together (see tip). Turn out onto a lightly floured surface. Knead gently until just smooth. Follow steps 3 and 4 above.
Tip: Depending on the moisture content of the pumpkin, you may need to add extra milk.
Storage tips: To freeze: Wrap cooled scones, 2 at a time, in plastic wrap. Freeze for up to 2 months.
To thaw: Place on a plate. Set aside at room temperature for 4 hours or until thawed.
To reheat: Wrap scones, 2 at a time, in paper towel or baking paper. Microwave on high (100%) for 30 seconds or until warmed through.
- Author: Katrina Woodman
- Image credit: Rob Palmer
- Publication: Super Food Ideas