Top tips: • Don’t skimp on the raising agent (self-raising flour alone doesn't seem to do the job) • Work the mixture as little as possible • Don’t roll too thinly before cutting • Cut straight down, no twisting • Don’t dribble egg wash down sides
Scones made with coconut oil and dairy free milk
Stick with the method in this recipe - if you haven't made it before and you're expecting a nice soft scone dough to cut rounds from, it will surprise you! Instead of a soft dough it makes a sticky disc that you smooth with an egg and milk mixture and your fingers, the addition of chia gel turns the mixture into lovely scones with a good flavour.
Makes 6 triangular scones - perfect with lashings of clotted cream and homemade jam. This 'mud pie' method really works, you need to get your fingers wet with the egg-and-milk mixture to make a perfect smooth finish - but don't flatten the dough too much. You'll be rewarded with a proper scone that can be split apart, and the addition of the ground almonds gives them a lovely rich texture.
Light and very tasty cheese scone
Shipton Mill flours inspire me every time I bake. I always order a selection of different flours and can highly recommend my 3 flour blend. These scones are so delicious, my partner has requested them at least once a week. That's really saying something, because I bake scones once in the blue moon! The colour is a beautiful golden/sandy colour which is from the Khorasan flour. The smell is divine and the flavour is really out of this world. I use raw (unpasteurised) butter, raw cream and milk. If you can't buy raw, use the best butter and cream you can buy. These first class ingredients take the familiar English scone into a different stratosphere. The 3 flours are, Chestnut, Khorasan and Type 45. You can use any white flour, but preferably a fine/light flour. I just happened to have an opened bag of Type 45 which needed using up. The recipe is my adaptation of a Richard Bertinet recipe. In our house, these scones have been elevated to breakfast! I hope you give it a go.
Moist and very flavoursome - these scones are the perfect accompaniment to soup, stews and casseroles. Keep well in an airtight container
A quick and easy recipe for perfect GF scones every time
This is an old family recipe for slightly different but delicious scones. Just the job for a tasty afternoon snack.
This is a yeasted scone, great for nibbles at parties, but make sure you make loads, as they have a habit of disappearing very quickly indeed. Toasted pumpkin seed and soured cream are part of the secret.
Great for savoury brunch
Our homemade Basil Pesto is served with lunch on our "Discover Italian Baking" Day. We've published the recipe by popular request from the students on the course!
Perhaps this is not a recipe which would immediately seem characteristic of Christmas but these scones make s wonderful contrast to the richness of Christmas fare. Very versatile they can be made in a large chunky shape for a light lunch with soup or served with a mild cheese like Brie with grapes or for delicious nibbles with drinks cut quite small and serve halved and topped with Brie flashed under the grill to melt.
A spelt version of an afternoon tea classic.
A tasty spelt scone made with white and brown spelt flour.