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RECIPES > BAKING

SWEET AND SAVOURY SCONES

Miss having great scones? Try our pro tips for perfect scones and try a classic date version or savoury scone ring.

By Barbara Handasyde
Bake your own savoury scone ring, filled with ham and cheese
Scones with a savoury twist: try this ham and cheese ring

MAKES 10

Ingredients

    Gluten-free date scones

  • Gluten-free self-raising flour

    2½ cups

  • Icing sugar

    ¼ cup

  • Xanthan gum

    2 tsp

  • Bicarb soda

    1 tsp

  • Butter, cold

    30g

  • Dates, chopped

    ½ cup

  • Egg, cold, lightly whisked

    1

  • Buttermilk*

    1⅓ cups

    Savoury scone ring

  • Gluten-free self-raising flour

    2½ cups

  • Salt

    ½ tsp

  • Pinch of cayenne pepper

  • Xanthan gum

    2 tsp

  • Bicarb soda

    1 tsp

  • Butter, cold

    30g

  • Grated cheese

    ½ cup

  • Egg, cold, lightly whisked

    1

  • Buttermilk

    1⅓ cups

  • Gluten-free cornflour, for dusting

  • Grated parmesan cheese, to sprinkle, optional

  • Filling

  • Gluten-free ham, finely chopped

    125g

  • Gherkins, finely diced

    2

  • Parsley, finely chopped

    2 tsp

  • Grated cheese

    ¼ cup

  • Gluten-free BBQ sauce

    1 tbsp

Method: Date scones

STEP 1

Preheat oven to 200°C. Lightly grease a shallow mid-size lamington tin or baking tray.

STEP 2

Sift dry ingredients into a bowl and grate in the cold butter.

STEP 3

Add dates and toss to coat well.

STEP 4

Add egg and enough buttermilk to form a soft sticky dough using a flat bladed knife and a cutting motion.

STEP 5

Turn dough out onto a board or bench dusted with gluten free cornflour, knead very lightly then pat to a 2cm thickness.

STEP 6

Using a 5.5cm cutter, cut scones, pressing straight down and lifting up without twisting.

STEP 7

Place scones on tray close together, as this will aid rising. Gently reshape and pat scraps to use all dough. Brush tops with a little milk.

STEP 8

Bake in preheated oven for about 12-15 minutes, until lightly golden and sounding hollow when underside tapped. Times will depend on each oven

STEP 9

Remove from oven and immediately turn out into a large, clean tea towel, wrap and take to your table and enjoy.

NUTRIENT ANALYSIS

Based on 10 serves, per serve: Energy: 834.6kJ; Protein: 2.5g; Fat: 3.2g; Saturated fat: 1.5g; Carbohydrate: 39.3g (2.5 exchanges); Sodium: 300.5mg

Tips

How to make perfect scones

  • A gluten-free flour blend with more flour (such as rice) than starch (such as tapioca) works best for scones.
  • Always use cold butter, eggs and buttermilk.
  • Grating in the cold butter rather than rubbing it into flour works well.
  • Have a light touch, work quick and with minimal handling.
  • Dip your scone cutter in gluten-free flour and press it into the dough to cut – do not twist it.
  • Placing unbaked scones together on the tray, with sides just touching, helps them to rise rather than spread out while baking and also helps keep them moist.
  • Always preheat and bake in a hot oven.
  • Wrapping freshly baked scones in a clean, dry tea towel helps retain moisture.
  • Leftovers freeze well.

Method: Savoury scone ring

STEP 1

Preheat oven to 200°C. Lightly grease a baking tray.

STEP 2

Sift dry ingredients into a bowl with and grate in the cold butter. Add the cheese.

STEP 3

Add egg and enough buttermilk to form a soft sticky dough, using a flat-bladed knife and a cutting motion to combine.

STEP 4

Turn dough out onto a board or bench dusted with gluten-free cornflour, knead very lightly until smooth then pat dough into a 20cm x 30cm rectangle.

STEP 5

Mix filling ingredients together and spread over dough.

STEP 6

Roll up from long side then form into a ring. Place on prepared tray.

STEP 7

Cut ⅔ way through ring at 3cm intervals and spread slightly apart. Brush with a little extra buttermilk, sprinkle with a little grated parmesan cheese.

STEP 8

Bake in preheated oven for about 30 minutes, until golden. Serve warm.

NUTRIENT ANALYSIS

Based on 10 serves, per serve: Energy: 966.1kJ; Protein: 7.1g; Fat: 6.1g; Saturated fat: 3.3g; Carbohydrate: 32.2g (2 exchanges); Sodium: 632.5mg

Bake your own date scones for an impressive afternoon tea

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