Nothing says Vintage High Tea more than fresh warm scones with jam and cream! Here are four of my favourite scone recipes to wow your guests.
White Chocolate and Lemon Sones
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup brown sugar
1/2 cup butter, chilled, cut into small pieces
1/2 cup heavy cream
2 teaspoons vanilla
1 tablespoon lemon zest
1 teaspoon lemon extract
1 cup white chocolate chips
1 tablespoon icing sugar
Preheat oven to 220. C (425.F).
Mix together the flour, baking powder, baking soda, salt, and brown sugar. Add the cold butter and cut into mixture your fingers until the mixture resembles bread crumbs.
Stir in cream, vanilla, lemon zest and lemon extract, and mix just until blended and moistened. Fold in white chocolate. The dough should come together into one big ball. Add more flour if needed.
Cut dough into small squares and bake for 11-12 minutes or until the tops are golden brown.
Sprinkle with icing sugar, and cool for at least 10 minutes before serving.
Raspberry Lemon Scones
2 cups plain flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup sugar
1/2 teaspoon salt
8 tablespoons butter
1 cup of chopped fresh blackberries
Zest from 1 lemon
1/2 cup of milk
1 tablespoon lemon extract
Pre-heat over to 200.C (400.F.)
In a large mixing bowl, combine the flour, baking soda, baking powder, sugar, and salt. Grate butter into the flour mixture using the large holes of a box grater. Use fingers to work in the butter to the mixture. Mixture should resemble coarse meal.
Stir in blackberries and lemon zest.
In a small bowl, whisk egg and half & half until smooth. Add lemon extract and stir until combined.
Using a fork, stir half & half mixture until the dough forms into large clumps. Use your hands to work the dough into a ball.
Place dough onto a lightly floured surface and pat into a 7 inch circle (roughly 1 inch thick). Sprinkle with sugar.
Use a sharp knife to cut dough into 8 triangles. Place triangles a lined baking tray
Bake for 15-17 minutes until golden brown. Cool for 5 minutes & sprinkle with icing sugar.
Mini Raspberry White Chocolate Scones
3 cups plain flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup sugar
pinch of ground ginger
pinch of cinnamon
1 teaspoon vanilla extract
1 1/3 cup heavy cream (plus a couple extra tablespoons if needed)
1/3 cup white chocolate chips
3/4 cup chopped frozen raspberries
Preheat oven to 220.C (425.F). Line a baking tray or spray liberally with non-stick cooking spray.
In a medium bowl, whisk together flour, baking powder, salt, and sugar. Measure heavy cream into a large class measuring cup. Add vanilla extract and stir to combine.
Gradually add the cream & vanilla to the flour mixture, stirring as you pour it in. Continue stirring until combined. Add the white chocolate chips and frozen raspberries and stir to incorporate. Add another tablespoon or two of heavy cream if necessary. The dough should just come together, but should not be sticky.
Roll dough out onto cleaned, floured surface. Use your hands to gently flatten dough out into a rectangle/oval. Use a biscuit or cookie cutter (or a cup or a jar) to cut out desired scone size. Place on baking sheet. The raspberries will melt a little as you work–that’s ok!
Brush scones with heavy cream. If desired, sprinkle with coarse sugar.
Bake at 220.C (425.F) for 12-14 minutes or until tops are just staring to brown.
2 Cups Plain Flour
4 teaspoons Baking Powder
1 teaspoon Salt
2 Tablespoons Sugar
¾ – 1 Cup of Milk
70-g Butter – Melted
⅓ Cup Brown Sugar – Packed
1 Tablespoon Cinnamon
1 Cup Icing Sugar
½ teaspoon Vanilla
1-3 Tablespoons Water
Preheat Oven to 200C
Line a Roasting Dish or Baking Tray with cooking spray and baking
paper and set aside
Sift flour, baking powder, salt and sugar into a medium bowl.
Add cold butter. Using your fingers rub the butter into the flour
mixture until it resembles coarse breadcrumbs.
Add the milk. The dough should be soft and sticky.
Tip the dough onto a floured board or bench. Knead and fold.
Then roll out to a square about 30 x 30cm (12in)
Melt butter in a small bowl
Add the brown sugar and cinnamon and mix well. Using a pastry
brush or knife spread the butter & sugar mixture over the dough,
leaving a small edge all the way around.
Roll carefully and tightly, and seal the edge with a little of the left
Using a sharp knife slice the pinwheels between 1-2 cm thick and
place in the prepared dish.
Bake for 10-15 minutes until golden brown and remove from the
While Cooking Prepare the Glaze
In a medium bowl, add the sifted icing sugar and vanilla
Add water a small amount at a time stirring well until you have a
smooth but drizzle-able consistency
Once the scones are removed from the oven, using a dessert
spoon drizzle the glaze over the pinwheels until you have evenly
covered them. Serve still slightly warm