HFG plain scones
Time to make: 45 mins
(at time of publication)
- 3 cups self-raising flour
- ¼ teaspoon salt
- 50g reduced-fat spread
- approx 1 cup trim milk
- 2 tablespoons plain yoghurt
- extra milk
1 Sift flour and salt into a bowl. Add spread and rub in using fingertips until the mixture resembles fine breadcrumbs. Mix yoghurt with the milk and add to a well in the middle of the flour mixture; mix quickly with a knife to a soft dough.
2 Turn onto a floured board or bench and knead lightly. Press out to form a square or rectangle about 1-1 1/2cm thick. Cut into even-sized squares.
3 Place on a baking tray that has been lightly dusted with flour; leave about 2cm between each scone. Brush the tops with extra milk. Bake at 220°C (less for fan bake ovens) for 10-12 minutes or until golden brown.
Traditional scones (per serve)
- Total energy 520kJ
- Total fat 4.8g (2.9g saturated fat)
- Total energy 440kJ
- Total fat 2.5g (0.4g saturated fat)
Nutrition Info (per serve)
Total fat 2.5g
–Saturated fat 0.4g
Dietary fibre 0.9g
Date scones (pictured): Add 3/4 cup chopped dates and 1/2 teaspoon cinnamon to the flour. As a nice finishing touch, sprinkle scones before cooking with a little extra cinnamon mixed with sugar.
Date and apple scones: As for date scones but add 1 medium apple finely chopped or grated. Because apple contains moisture, you will need to reduce the quantity of milk.
Mixed fruit/sultana scones: Add 3/4-1 cup mixed dried fruit or sultanas plus 5 tablespoons sugar to the flour mix.
Fruit pinwheels: Roll dough out to a rectangle approx. 40x30cm. Sprinkle filling over the bottom 2/3 of the dough (use dried fruit with grated apple and spices) and then roll loosely up, starting from the bottom long edge. Cut into slices approx 1.5cm wide and arrange on a lightly floured baking tray as for scones.
Cheese scones: Add 3/4 cup grated edam or reduced-fat cheddar cheese, a pinch of cayenne pepper or chilli powder and 1/2 teaspoon mustard powder to the flour. Top each scone with a little extra grated cheese before baking.
Cheese and herb scones: As for cheese scones but add 1/4-1/2 cup chopped fresh herbs such as basil, oregano or parsley (or a mixture of these). If you don’t have fresh herbs, add a teaspoon of dried herbs.
Pumpkin scones: Reduce spread to 1 tablespoon. Add 1/2 cup sugar and 1 cup mashed pumpkin to the flour mixture. Reduce the milk, use what you need to get a soft dough. For extra taste and texture, add 1/2 cup sunflower seeds as well.
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