Scones made with grated raw apple and cheddar cheese. So this is a quick, rewarding, minimum effort recipe for apple cheese scones. They spread, rather than rise skywards, which seems to be the effect of cheese content in pastry.
Banana scones made from just one overripe banana make excellent breakfast. Especially delightful toasted and buttered.
Light and moist scones with buttermilk and raisin, cut into triangles. You can replace buttermilk with yoghurt – but I’d strongly encourage giving a go as it makes for a nice crust and very moist crumb. These are a bit more cakey than the ordinary scones.
Cheddar cheese and chive scones, delightful warm from the oven, are made with wholemeal flour and diced Cheddar. The go-to savoury scone option.
Giant cinnamon roll scone cut into wedges is a cross between scone and cinnamon roll. Shall we call it cinnamon scrolls?
Classic plain English scones, light and fluffy. Cream tea is an afternoon meal, not necessarily taken in the afternoon and not always incorporating tea.
Scones are tricky. Scones are a thing of beauty if you get them right. I have had several goes at them before Dan Lepard came to rescue with his recipe from Short & Sweet – The Best of Home Baking.
Plain scones with pineapple flavour, soft and light. There is no butter in the mix and pineapple juice instead of milk. It turns out you can make scones pretty much out of anything.
Plain scones, or biscuits as they are known in America. This version has cheese in it but a couple of spoonfuls of sugar and some cinnamon will make a decent sweet version.
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