November 16, 2016
The scone recipes all use hybrid flours and require a bit of extra guar gum to get a suitable texture. I have kept it to a minimum because I personally don't like large amounts of guar. You may find you want to try a bit extra - it's purely a matter of personal taste. Two of the recipes are modifications of the well-known "Waiheke scone" recipe using cream and lemonade. My daughter reckons these are better than the other, more traditional variety, so let me know what you think!
In all cases they're best eaten fresh (hot, even!), or otherwise frozen until needed. Just microwave them when you want them.
- Prep: 10 mins
- Cook: 20 mins
1Mix the flours, guar and baking powder together in a bowl.
2Whisk the eggs and cream together, then add the lemonade to this liquid mix. Mix together quickly and pour into the dry ingredients. Mix quickly and turn out on to a "floured" board. I find the pikelet and waffle mix is good for this. Don't try to knead, just knock it into a square or oblong shape and cut into 12 pieces. Brush the tops with milk or water to stop them drying out and bake in a preheated oven at 230C for about 15 minutes. Keep an eye on them, since ovens vary!
3Remove to a clean teatowel on a wire rack and consume as desired.