Scones three ways

Easy recipes from the Queensland Country Women’s Association.

What’s not to love about scones? They’re easy to make, travel well and are delicious on their own or with jam and cream.

Here are three easy scone recipes from Queensland Country Women’s Association members.

Quick scones

Ingredients

  • 3 cups self-raising flour
  • 0.5 cup cream
  • 1.5 cups milk

Method 

  1. Heat the oven to 260oC then turn back to 250oC.
  2. Mix ingredients together to form soft dough.
  3. Place on floured surface and cut into shape
  4. Place on a tray and bake in oven for 10 minutes.

Recipe provided by Heather Brennan.

Lemon myrtle scones

Ingredients

  • 3 cups self-raising flour
  • 1 cup cream
  • 1 cup lemonade
  • 2 teaspoons lemon myrtle

Method 

  1. Heat the oven to 200oC.
  2. Sift flour and lemon myrtle into bowl.
  3. Add lemonade, cream and mix to soft dough.
  4. Place on floured surface (will look very sticky).
  5. Cut into shape and place on warm scone tray.
  6. Bake for 10-15 min.

Recipe provided by Kathleen Bruce.

Pumpkin scones (gluten free)

Ingredients

  • 250g pumpkin, peeled and cut into chunks
  • 250g gluten free self-raising flour
  • 50g coconut flour
  • 20g butter or margarine
  • 1 egg, lightly beaten
  • 0.25 cup milk, reduced fat

Method

  1. Preheat the oven to 200˚C and place baking paper on a biscuit tray.
  2. Steam pumpkin until soft, and then dry off briefly in oven and puree.
  3. Sift flours and rub in butter and add pumpkin puree. 
  4. Mix egg through and slowly add the milk until a soft dough forms. Turn out onto a floured or lined baking tray.
  5. Flour hands (in coconut flour) and pat dough forming a round 3cm thick piece. Using the back of the knife mark into wedges or squares (10 pieces).
  6. Brush dough with milk and bake in oven until golden and firm when tapped.
  7. Cool, then cut in half and serve with onion jam and low-fat cream cheese or top with ricotta and fresh spinach.

Recipe provided by Fiona McKenzie, QCWA Country Kitchens.