Scones three ways
HB-3801 · Hand-built original · British
Scones three ways is a British cakes and baking centred on egg. It combines self-raising flour, fine salt, baking powder for a straightforward, balanced result.
BritishCakes and baking1 hrMakes 8 of each flavour9 kcalVegetarianDiabeticLow Fat / Low CholesterolRenal
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:8quantities adjust to match
Ingredients
- 12oz self-raising flour, plus extra for dusting
- 1/4 tsp fine salt
- 1 tsp baking powder
- 31/2oz cold unsalted butter, cubed
- 13/4oz caster sugar
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 4fl oz whole milk, warmed
- 1 free-range egg, beaten, to glaze
- 13/4oz white chocolate chips
- 13/4oz dried cranberries
- cranberry and blueberry jam, to serve
- clotted cream, to serve
- 1 lemon, zest only
- 21/2oz blueberries
- lemon curd, to serve
- clotted cream, to serve
- 1/2 tsp ground cinnamon
- 21/2oz Bramley apples, chopped
- 3/4oz unsalted butter
- 3/4oz light brown soft sugar
- 11/2oz plain flour
- blackberry jam, to serve
- clotted cream, to serve
Method
- Heat the oven to 425°F.
- Prepare the self-raising flour, fine salt and baking powder.
- Mix the dry ingredients in one bowl and the wet ingredients in another, then stir the two together until just combined.
- Add the self-raising flour and the remaining filling or topping ingredients and fold through gently.
- Put the mixture in the prepared tin, tray or dish and smooth or shape as needed.
- Bake for 10 minutes until golden and set or cooked through.
- Serve warm or cool before slicing.
Prep: 30 min · Cook: 30 min
Nutrition (per serving, where published)
9 kcalCalories
1.3 gProtein
0.5 gCarbs
0.1 gFat
0 gSaturates
0.2 gFibre
0.1 gSugars
141 mgSodium
0 mgCholesterol
24 mgPotassium
40 mgCalcium
0.5 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data