I’ve received two press releases informing me that today is National Scone Day so I couldn’t resist the temptation to do a scone recipe round-up. I mean who even comes up with these particular food days? Anyway, I love a good scone so these are my favourite recipes for both savoury and sweet scones.
This is my fave savoury scone recipe ever. You will also find a video on how to make them in that link.
I just love the way the pomegranate seeds burst in your mouth
This is another fantastic savoury scone recipe that has sunflower seeds sprinkled on top giving amazing texture plus whipped goat’s cheese to spread. Delicious!
This recipe takes a can of sprite and self-raising flour and makes a light and simple scone. I added cheese and herbs to make it savoury, but you can adapt it to keep them sweet too.
Because this is such a good flavour combo
How to make perfect scones:
- Don’t overwork the dough. Handle it as little as possible and gently flatten it out before cutting your shapes.
- Make scones by hand and work on a cool surface such as marble if possible.
- Allow the scones to rest in the fridge for 20 minutes while the oven is preheating.
- Use cold or frozen butter. With this recipe, the butter is grated in, and using fridge-cold or semi-frozen butter makes it easier.
- Flour your knife, cookie, or a pastry cutter before cutting and slicing into the scones. This makes the pastry drag less as you cut it down which helps it rise in the oven.
- If you are going to egg wash the top to get a more golden colour don’t egg wash the sides of the scone.
- If you want really high scones don’t flatten the dough too much before cutting. Keep it quite thick to start with.
If you are eating a sweet scone you will want some jam so check out these recipes for a few easy and delicious jams:
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