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With Mother's Day just around the corner, these scones are a perfect treat to get the kids involved to treat the special Mum in their lives.
The Dinner Twist scones available on the Market Place come with WA cream and jam, making them a beautiful addition to any morning tea, afternoon tea, or picnic treat. As well as traditional, we've included two extra ways for you to make these scones your own!
Classic Scones
Ingredients :
makes approximately 12 scones
- 1 packet scone mix
- 110g cold butter (cubed)
- 2 eggs
- 3/4 cup milk
- flour for dusting
- jam and cream to serve
Method
- Preheat oven to 200ºC. Cube butter. Add to a large bowl along with scone mix. Use your thumbs and forefingers to break up the butter and rub it into the flour so you get little cornflake-sized pieces. Make a well in the middle of the dough. Add 1 egg and 3/4 cup milk and mix to combine (see notes).
- Roll dough out on a lightly floured surface to 2 to 3cm thickness. Use a round biscuit cutter to cut circles from the dough and place them upside down on a lined oven tray.
- Whisk 1 egg and brush the top of each scone. Bake for 12 to 15 minutes, or until risen and golden. Allow to cool for a few minutes.
- Serve scones tableside with cream and jam.
Notes:
Using cold butter is essential for scone mix as it allows a flakey end result.
Allow your scone dough to rest for 5 minutes if you have the time. Resting will make the dough easier to roll out.
If you don’t have a biscuit cutter you can use a glass of similar size to cut out scones.
Using cold butter is essential for scone mix as it allows a flakey end result.
Allow your scone dough to rest for 5 minutes if you have the time. Resting will make the dough easier to roll out.
If you don’t have a biscuit cutter you can use a glass of similar size to cut out scones.
Want to make this at home? We used Scones with Jam and Cream kit, Capel Traditional Churned Butter & Free-Range Eggs from the Dinner Twist Marketplace.
Lemon and Poppyseed Scones
