Free Recipes

Here are two free scone recipes from scones for you to bake and enjoy.
We welcome your feedback!

Bacon & Egg Scone Slice

Inspired by the kiwi classic bacon and egg pie, this slice takes only a fraction on the time to prepare making it a very practical dish. Be extra diligent to ensure the rim won’t leak any egg for the best results.

Ingredients

• 200g flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 200-250mls cream
• 6 rashers bacon, fried until crisp
• 4 eggs

Instructions

Preheat the oven to 200°C. Sift the flour, baking powder and salt together into a mixing bowl. Add 200mls of cream then work in with a fork until you have even sized looking clumps. If the mix is too dry, add the remaining 50mls cream.

Place on a floured workbench and knead a couple of times. Roll the dough out to a 25cm square and place on the baking tray. Trim the sides to form an even square. Fold over the edges to create a small rim that won’t leak any egg. Chop the bacon roughly and sprinkle over the dough. Crack the eggs evenly over the bacon. Pierce the yolks so they run. Bake for 12-15 minutes until the egg has cooked through.

To serve, slice into 9 even squares.

All recipes © Copyright Genevieve Knights 2010

Cranberry and Greek Yoghurt Pinwheels

These fruity treats are perfect for people who don’t like their sweets too sweet. The cranberries and yoghurt give a delightful tartness to these scones that match perfectly with red fruits teas like guava and ruby grapefruit.

Ingredients

• 170g dried cranberries
• 300mls water
• 200g flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 50g caster sugar
• 200g thick Greek yoghurt
• water
• extra caster sugar for dusting

Instructions

Place the cranberries and water into a medium sized pot. Bring to the boil then turn down to a simmer. On a gentle heat, reduce the liquid until it has evaporated. Set aside and leave to cool to room temperature. Preheat the oven to 220°C. Line a baking tray with non-stick paper then set aside. In a medium sized mixing bowl, sift the flour, baking powder and salt. Add the sugar and yoghurt. Knead lightly into a dough – you may need to add a little water if the mix is too dry. Place the dough on a lightly floured surface. Roll out to a rectangle roughly 40cm x 25cm.

Place the dough on the bench so the 40cm length is horizontal. Sprinkle evenly with the cranberries. Brush the far edge lightly with water. Roll the dough up rolling from the front to the back. Press lightly to make sure the sticky edge secures the roll. Slice into 12 rounds. Place slices cut side up onto the baking tray. Sprinkle lightly with extra sugar and bake for 6-8 minutes until lightly browned and cooked through.

Makes 12