Tips, Method and Variations to Scone Making

Lemon and Cherry Scone

• 8 oz. (250 g.) flour

• 1 level tsp. baking powder

• 2 oz. butter

• 2 rounded tbsp. sugar

• 1 lemon, grated and juiced

• 1 medium egg

• 6 tbsp. milk

• milk for glazing

• 1 1/2 inch cutter

1. Set oven at 425 degrees F (220 degrees C, Gas Mark 7).
2. Lightly grease baking tray/cookie sheet.
3. Finely chop 2 oz. (60g.) cherries to go in the scone mixture and reserve the rest for decoration.
4. Sift the flour and baking powder into a bowl, the rub in the butter.
5. Stir in the chopped cherries, sugar and lemon.
6. Lightly beat the egg into the milk, then add to the flour mixture.
7. Mix into the flour, using a palette knife, until mixture comes together to form a ball.
8. Knead very lightly then roll or pat out on a lightly floured surface.
9. Cut with cutter 1/2 to 3/4 inch thickness; cut as many as possible, then re-shape to a ball and start again.
10. Place rounds on baking sheet, leaving a small space around each one, making 12 to 15 rounds.
11. Glaze with milk, if desired.
12. Press a half cherry on the center of each and bake at the center of oven for 10 to 12 minutes.
13. Scones are baked when they are golden brown and lift off of the sheet freely.

Lemon Raisin Scone

• 2 1/2 cups flour

• 1/4 cup sugar

• 2 tsp. baking powder

• 1 tsp. baking soda

• 1 tsp. grated lemon rind

• 1/4 cup butter

• 1/2 cup raisins

• 1 egg

• 1 - 8 oz. container lemon yogurt

1. Set oven at 425 degrees F (220 degrees C, Gas Mark 7).
2. Coat inside of 12 medium-sized muffin cups with non-stick vegetable oil cooking spray.
3. Mix together flour, sugar, baking powder, baking soda and rind in a large bowl.
4. Cut in butter with pastry blender until mixture resembles coarse meal.
5. Add raisins.
6. Combine egg and yogurt in a small bowl.
7. Pour all at once into dry ingredients.
8. Gently stir just until dry ingredients are moistened.
9. Spoon into prepared muffin cups.
10. Bake 14 minutes or until golden brown.