Scones from Bannockburn Cafe and Store

Suz's scones from Bannockburn Cafe and Store. Photos by Tim Hawkins.
Suz's scones from Bannockburn Cafe and Store. Photos by Tim Hawkins.
Suz's scones from Bannockburn Cafe and Store. Photos by Tim Hawkins.
Suz's scones from Bannockburn Cafe and Store. Photos by Tim Hawkins.

Recipes from Suz Allison, chef at Bannockburn Cafe and Store.

Cheese scones:
- 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.

 

Lemonade scones:
- 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: odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.

 

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