Everyone needs a foolproof fruit scone recipe in their baking repertoire. They’re quick and easy to make and kids love to make them too.
Once you’ve mastered the basic dough try experimenting with different fillings.
- Take the sugar out and replace with grated carrot and cheese for a delectable savoury scone.
- Rather than making them with sultanas try other dried fruit.
- A favourite here is glace cherries and flaked almonds with a dash of almond extract in the dough to make a Bakewell style scone.
Fancy learning more about baking join us for one of our fabulous baking courses at Seasoned.
How to make the best scones
- Make sure your butter is cold.
- Don’t handle the dough too much or you won’t get the lovely light texture scones are known for.
- Don’t flatten the dough too much. The thicker the dough, the higher the scones will rise.
- Traditionally fluted cutters are used for sweet scones and straight sided cutters for savoury scones.
- When you’re cutting out the scones don’t twist the cutter. This will seal the side of the scone meaning it won’t rise as high.
- Place the scones close together, but not touching, on the baking tray, this helps them rise.
Can you freeze scones?
Scones are best when they are warm, fresh from the oven.
- How to freeze cooked scones – You can either bake the scones then as soon as they are cold seal in a freezer bag and freeze. Allow a couple of hours to defrost before warming them through in a 150° oven for 5 minutes or until warmed through.
- How to freeze raw scones – Alternatively you can bake raw scones from frozen. First, you need to open freeze them, so place the scones on a lined baking tray then put in the freezer uncovered until they are frozen. Then transfer the scones to a container to store in the freezer. You can bake these scones from frozen, just bake at the temperature recommended in the recipe then cook for 3-4 longer.
Do you put the jam or cream first on a scone?
The Seasoned team are split on this one. The Devonshire way is to put the clotted cream on first followed by the jam. The Cornish way is to go for jam first followed by the cream.
Slow Cook Asian Beef
- 800 g braising steak – or 2 Ox cheeks
- 100 g root ginger
- 1 Red chilli
- 4-6 cloves garlic depending on size
- 150 ml good quality rich soy sauce
- 1 bottle cider
- 2 pints water
- 1 star anise
- 1 teaspoon sesame oil
- 1 tablespoon sunflower oil
- 6 spring onions and a sprig coriander to finish
In a casserole dish large enough to hold all the ingredients, brown off the cheeks / braising steak in the sunflower oil. Add the whole chilli and the peeled garlic cloves. Peel the ginger and cut into pound coin thick slices.
Add this as well and then the sesame oil, soy, star anise, cider and water. Cook in a low oven until tender (2 for small chunks of braising beef, or more like 6 hours for beef cheeks).
Remove the Beef and reduce the liqueur to a nice strong flavour. Finish the sauce with chopped spring onions and coriander and pour over the cheeks.
Serve with noodles / rice and more fresh chopped chilli and ginger.