JUNE 2017 recipes+ 67
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10 Cheese & Bacon
Scone Pull-apart
SERVES 8 PREP 15 minutes
COOK 15 minutes COST $1 a serve
1 quantity Basic Scones (recipe, p64)
+ 3/4 cup grated pizza cheese, plus
3/4 cup extra + 2 green onions, thinly
sliced + 4 rashers streaky bacon,
rind removed, chopped
1 Preheat oven to 200ºC/180ºC fan-forced.
Make Basic Scones to end of step 2,
omitting the sugar and adding the pizza
cheese and onion.
2 Turn out onto a clean cold work surface;
briefly knead. Press dough into a 15cm
square, about 2cm thick. Place in prepared
pan. Using a large knife, mark 16 squares on
top of dough. Brush with the milk; top with
bacon and extra cheese.
3 Bake for 15 minutes or until scones sound
hollow when lightly tapped.
9 Zucchini
& Fetta Scones
MAKES 7 PREP 15 minutes
COOK 15 minutes COST $1.20 each
1 quantity Basic Scones (recipe, p64)
+ 1 zucchini, coarsely grated + 100g fetta,
crumbled, plus 100g extra + 1 tablespoon
light olive oil + ¼ cup pepitas
(sunflower seeds)
1 Preheat oven to 200ºC/180ºC fan-forced.
Grease and line the base and sides of a
20cm (base measurement) round cake pan
with baking paper. Make Basic Scones to
end of step 2, omitting sugar and adding the
zucchini and fetta.
2 Press dough into prepared pan. Using a
large knife, mark 7 equal wedges on top of
dough. Brush with oil. Top with extra fetta
and pepitas. Bake for 15 minutes or until
scones sound hollow when lightly tapped.
RECIPES & FOOD PREPARATION
ELIZABETH FIDUCIA
PHOTOGRAPHY
PABLO MARTIN
STYLING
JANE COLLINS
8 Orange Sweet
Potato Scones
MAKES 10 PREP 20 minutes
COOK 25 minutes COST 65� each
200g orange sweet potato, chopped
+ ¼ cup maple-flavoured syrup,
plus 1 tablespoon extra + 1 quantity
Basic Scones (recipe, p64)
1 Cook orange sweet potato in a saucepan
of boiling water for 10 minutes or until
tender. Drain; return to pan. Mash until
almost smooth. Add maple-flavoured
syrup; mix well.
2 Preheat oven to 200ºC/180ºC fan-forced.
Make Basic Scones as recipe directs,
adding mashed orange sweet potato,
at the end of step 3.
3 Bake scones for 12 minutes or until
scones sound hollow when lightly
tapped. Brush hot scones with extra
maple-flavoured syrup.