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Recipes from Suz Allison, chef at Bannockburn Cafe and Store.
- 3 cups self-raising flour
- 125g grated butter (must be cold, straight from the fridge . . . is the secret !)
- 1 tsp baking powder
- ½ tsp salt
- approximately 1 ½ cups cold milk (just add more to make dough-like consistency)
- approx 1 ½ cups tasty grated cheese
Sift dry ingredients into a bowl, add grated butter and lightly work it in with fingers.
Add grated cheese, then milk and stir with a knife - this makes it easier to avoid overmixing the dough.
Turn on to a lightly-floured surface and knead gently and briefly (otherwise scones will be toughened).
Press out lightly until approximately 3cm (you don't need a rolling pin).
Cut into shapes (Suz uses a favourite 7x7cm square cutter).
Bake on a cold oven tray, which has been lightly dusted with flour, at 200degC for 10-12 minutes or until lightly browned.
Optional: you can put a little grated cheese on top of each scone before putting in oven.
- 4 cups self-raising flour
- 1½ tsp baking powder
- 1 cup cream
- 330ml lemonade
- optional for sweet scones: add 2 Tbsp sugar and 1 cup chopped dates
Sift dry ingredients.
Add cream, then lemonade and mix gently with a knife.
If dough is too wet add a little more self-raising flour.
Turn on to a lightly-floured surface and knead briefly and gently.
Press out until about 3cm high then cut into shapes.
Bake on a cold oven tray which has been lightly dusted with flour at 200degC for 10-12 minutes or until lightly browned.
Serve with whipped cream and fresh jam.
Requested by Wendy Rhind, of Cromwell.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef: firstname.lastname@example.org, including your name, address and a daytime telephone number, and we will request it.