These are little fat bombs that will test even the most stalwart new year’s resolution, and they make for the best breakfast sandwiches. I like hot sauce, eggs, and ham in mine. In the UK, biscuits usually refer to what we Americans call cookies. But these are more American biscuit than English scone, full of flaky layered butter. They’re easy, delicious and balanced. The bite of oniony leek helps to cut through all the fat from the butter and cheese.
Easy to prepare and cook - delicious for desert or tea; can be stored in the fridge up to a week and reheated as required Serve with a little honey or maple syrup topped with whipped cream, OR sprinkle with crispy bacon or maple nuts - while still in the pan, for a savoury breakfast treat. Makes 10 to 12 scones /pancakes. Double the quantities if you have a large number of people to feed!
A simple recipe that is very quick to make, and key to any good afternoon tea with jam and clotted cream on each half. It's amazing how a few tips can help transform your baking results from flat heavy disks instead you can make the perfect moist, fluffy tall scone. Personally I like them with just butter when slightly cooled but still warm from the oven.
Delicious for breakfast or for tea these scones are light, fluffy and a tad sophisticated. Enjoy unreservedly either just warm from the oven or, if serving later, cut in half and lightly toasted under the grill. The cranberries add sweetness so can be served simply with unsalted butter or clotted cream.
These scones are wonderfully delicious and melt in your mouth. Additionally they are wholemeal, low in fat & sugar and healthy. They are best served with clotted cream and strawberry jam with a mug of hot chocolate!
Quick to throw together for a tasty, comforting treat with a bowl of soup. Wild garlic is everywhere at the moment if you're lucky enough to be able to forage for it - grows in shady places, near water. If not, you can use chives instead.
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
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.
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.
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.
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.