One of my favourite things to do is host weekend brunches with friends. I’ve got a couple go-to recipes I can whip up in my sleep that make brunch super easy.
My aunt gave me this super easy scone recipe that I’ve been using for years. I tweaked a couple of things like adding less sugar (to make them slightly more healthy) and adding more milk so I can just drop the dough on the cookie sheet instead of rolling it out.
Below is my tweaked version of the recipe. I like to make a batch of sweet and a batch of savoury ones to satisfy everyone’s tastes. These are a hit at brunch – and also a great way of pleasing your colleagues as work.
Plus now that Sweet Pea is here and my time is very limited – I can still whip these up during naptime – so long live hosting brunch!
Easy High Tea Scones (makes 14)
3 cups all purpose flour
¼ cup sugar (If you have a sweeter tooth you can add ½ cup of sugar)
5 tsp. baking powder
½ tsp. salt
¾ cup margarine or butter (for drop-scones I like to use margarine or room temperature butter – easier to cut into flour)
1 egg slightly beaten
1 ¼ cup of milk (for rolled scones only add 1 cup of milk so dough is thicker)
Cranberry Lemon (Ginger) scones (add to scone base)
1-2 handfuls of dried cranberries
Zests of 1-2 lemons
**Option to add ¼ cup of diced candied ginger
Rosemary Cheddar Scones (add to scone base)
1-1.5 cups shredded sharp cheddar cheese
1-2 tbsp. chopped fresh rosemary (can also used dried)
***Optional brush-on glaze: 1 tsp. garlic powder combined with 1-2 tbsp. of melted butter (brush scones before going into the oven)
1) Preheat oven to 450 degrees.
2) Sift dry ingredients into a large bowl
3) Cut in margarine or butter (a pastry cutter makes this super easy – if you don’t have one, you can use 2 knives or your hands)
4) Add milk to slightly beaten egg and stir into dry ingredients. Your base dough is done. You can simply bake this up and serve with an icing sugar glaze, lemon curd or clotted cream & jam…or you can add your own flavourings to the base dough…
5) Stir in flavour ingredients (I’ve listed the flavours I usually make – but you can experiment with anything here: lemon & poppy seed, currants, blueberries, sour cream & chives etc… the possibilities are endless.
6) Drop scones onto a greased cookie sheet (they puff up quite a bit so each scone should be approximately 1/3 cup in size) – if you are doing the rolled-scone version, roll dough out onto a floured surface so it’s about an inch thick and use a cookie cutter or glass to cut out circles that you’ll place on the cookie sheet.
7) Bake in oven for 15 minutes or until lightly browned.