Quick Scones

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Serves: 10-12

Category: Breads, Scones and Pikelets

Ingredients

  • 2 cups self raising flour
  • 1½ tablespoons polyunsaturated
  • margarine
  • ¾ cup reduced fat milk

 

Variations

  • Sultana scones – add ½ cup sultanas at step 3
  • Date scones – add 5 chopped dried dates at step 3
  • Cheese scones – add ½ cup grated reduced fat cheese and a pinch of paprika at step 3

 

Method

  1. Preheat oven to 220°C, line baking tray with grease proof paper
  2. Sift flour into a large bowl
  3. Using your fingertips, rub margarine into flour until mixture resembles breadcrumbs
  4. Make a well in the centre, add milk. Mix with a flat-bladed knife until mixture forms a soft dough, adding more milk if required
  5. Turn onto a lightly floured surface. Knead gently until smooth
  6. Pat dough into a 2cm thick round. Using a 5cm (diameter) round cutter, cut out 12 rounds for large scones or use a 2.5cm cutter for 24 mini scones
  7. Place scones, just touching onto prepared baking tray
  8. Bake for 20 minutes for large scones 12 minutes for mini scones or until golden and well risen
  9. Transfer to a wire rack to cool.

 

Nutrition information panel

Nutrient Per Serve Per 100g
Energy 407kJ 992kJ
Protein 3.1g 7.3g
Total fat 1.6g 3.9g
Saturated fat 0.3g 0.9g
Carbohydrate 16.9g 41g
Sugars 0.8g 1.9g
Dietary Fibre 0.8g 2g
Sodium 170mg 415mg

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