Baking: Vanilla/ Date or Lemon Scones

I love scones!

Sometimes all the extras with scones are a bit too much. I often use the maple syrup recipe but subsitiute the maple syrup with sugar and add a teaspoon of vanilla bean paste and a teaspoon if vanilla essence. These are fab with cream and raspberry jam!

Or I remove the maple syrup and replace with honey and add the rind of a lemon to make a plain scone a little magic.

Date scones are scones are made the same way replacing maple syrup with sugar and addding a handfull of chopped dates soaked in the milk which the scone recipe uses. Remember to warm it to achieve nice softened dates and allow to cool before adding to scone mix.

Below are some cinnamon, macadamia and raspberry scones!

Teed Street Deli, Auckland: Lemon and Blueberry Scones

I went to Teed Street Deli over the weekend and had the most amazing scone!

It had lemon rind and blueberries in it, with a sprinkling of brown sugar and cinnamon over the top to give it a sweet and crispy crust. Delish!

It was very similar to my own maple syrup scone mixture (buttery, cakey and not at all dry) so I decided to try to make my own lemon and blueberry scones!

To achieve this I added 2 teaspoons of lemon rind and 1/2 Cup frozen blueberries to my scone mixture (leave out the maple syrup and replace with sugar), additionally before cooking I sprinkled 1 teaspoon cinnamon and 1 tablespoon brown sugar over them.

They came out beautifully and think they tasted almost identical to the Teed Street Deli delights!

PS. To make them even more delish, sprinkle over some flaked almonds before sprinkling the cinnamon and brown sugar over the top!

Baking: Maple Syrup Scones

Maple Syrup Scones


I prefer 1 1/2 Tablespoons of Maple Syrup in these to allow the syrup flavour to come through but not be over powering. I have also made these many times with plain sugar so they may be served with strawberry jam and cream. However my favourite is Maple Syrup Scones with butter and a very light spread of raspberry jam (so you can still taste the hint of maple syrup).


These take five minutes to make and fifteen to cook. They are very easy!

Ingredients:

2 Cups Flour

3 Teaspoon Baking Powder

1- 2 Tablespoon Maple Syrup or Sugar (optional)

100g Butter

3/4 - 1 Cup Milk (about - enough to bind)

3 Tablespoons Milk (extra)


Preheat oven to 180C.

Mix dry ingredients together in a bowl. Grate in butter.

Use fingers to break up butter further (crumble it in).

Add milk and mix until combined with a metal spon.

Pour mixture out onto lined tray and shape into circle. Cut circle into eight sections, then transfer each section out on metal tray.

Brush some extra milk over scone sections with a pastry brush.

Bake for about fifteen minutes until golden brown on top.

Cool on wire rack. Best served warm with butter, jam and cream.