Scones Veg HT CD CBF 35mins
Approx 12 Hot
Nuts Pastries Teatime
tbsp light Brown Sugar
teasp Vanilla Extract
Self Raising flour
teasp Ground Cardamom
teasp Ground Cinnamon
teasp freshly grated Nutmeg
teasp freshly grated Lemon Zest
tbsp Unsalted Butter, cut into bits
Pine Nuts, lightly toasted
sugar for sprinkling
Preheat the oven to 200C, 400F, Gas Mark 6. In a mixing bowl, whisk together the milk, the egg, the brown
sugar, and the vanilla until the mixture is combined well.
In another bowl mix together the flour, salt, cardamom, cinnamon, nutmeg, and
Rub the butter into the flour mixture with your fingertips until it resembles
. Stir in the milk mixture and three quarters of the pine nuts into the flour
mixture, mixing with a knife then as it starts coming together, gather it up
with your hand to form a dough.
Transfer to a lightly flour surface and knead gently for 30 seconds only.
Form it into a round about
2.5cm/1-inch thick then cut into rounds with a 3cm/2-1/2-inch fluted cutter.
Transfer the scones to an ungreased baking sheet and press the remaining pine nuts lightly into the tops of
each scone. Brush the scones with a little milk, sprinkle them with a little
granulated sugar and bake for 10 to 15 minutes, until golden and risen. Cool on
wire racks or serve warm.
Cake Recipes | Bread
& Bun Recipes |
Biscuit/Cookies & Pastries Recipes
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
to go to the chart.