recipes_Australia_June_2017

66 recipes+ JUNE 2017

1 quantity Basic Scones (recipe, p64)

• 1 cup frozen raspberries, thawed


• 1½ tablespoons icing sugar, plus extra,
  to dust + ¾ cup thickened cream, whipped

1 Preheat oven to 200ºC/180ºC fan-forced.
Grease and line base and sides of a 20cm
(base measurement) round cake pan with
baking paper. Make Basic Scones to end
of step 2.

2 Turn out onto a clean cold work surface;
briefly knead. Pat out to a 2cm-thick disc.
Using a floured 5cm round cookie cutter,

cut scones from dough. Place scones, side

by side, pressing together, to cover base

of prepared pan.

3 Bake for 12 minutes or until scones

sound hollow when lightly tapped.

Transfer to a wire rack to cool.

4 Combine raspberries and icing sugar

in a small bowl. Split each scone in half.

Place base of each scone on a serving plate.

Spread with cream. Top with raspberry

mixture. Top with scone tops. Serve dusted

with extra icing sugar.

6 Victoria Scone Cake

SERVES 8 PREP 20 minutes + cooling COOK 15 minutes COST 90� a serve

7 Apple

& Spice Scones

MAKES 8 PREP 20 minutes

COOK 15 minutes COST 95� each

1 quantity Basic Scones (recipe, p64)

+ 1/3 cup almond meal (ground almonds)

+ 1 red-skinned apple, grated, plus 1 extra,

sliced + 1 teaspoon allspice + 2 tablespoons

honey, warmed + Vanilla custard, to serve

1 Preheat oven to 200ºC/180ºC fan-forced.

Make Basic Scones as recipe directs,

reducing self-raising flour to 12/3 cups,

adding almond meal, grated apple and

allspice at the end of step 3.

2 Top each scone with a slice of apple;

brush with honey. Bake scones for

12 minutes or until scones sound hollow

when lightly tapped. Serve with custard.