Golden Syrup Scones
March 04, 2021
"From our weekday newspaper The West Australian."
- Serving Size: 1 (77 g)
- Calories 250.8
- Total Fat - 13.5 g
- Saturated Fat - 8.2 g
- Cholesterol - 35.5 mg
- Sodium - 112.5 mg
- Total Carbohydrate - 30.4 g
- Dietary Fiber - 3.1 g
- Sugars - 9.3 g
- Protein - 4.4 g
- Calcium - 34.7 mg
- Iron - 1.1 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Preheat oven to 220C/200C fan forced.
Grease a baking tray and dust with the extra flour, shaking off the excess.
Sift the flour into a large bowl and stir in the sugar and then add the butter and use your fingertips to rub the butter into the mixture until it resembles fine crumbs. Make a well in the centre and pour the milk, cream and half of the golden syrup into the well.
Using a flat-bladed knife in a cutting motion to mix until evenly incorporated and the mixture just begins to hold together and then turn out onto a lightly floured surface and knead until just smooth and then use hands to shape dough into a 2cm-thick disc.
Use a round 5.5cm-diameter pastry cutter dipped in flour to cut 12 rounds from the dough, re-shaping offcuts as needed.
Arrange the scones, slightly apart, on the prepared tray and bake for 17 minutes or until golden and scones sound hollow when lightly tapped on top.
Meanwhile, to make the whipped butter, whisk the butter and golden syrup until pale and creamy.
Brush tops of the warm scones with the remaining golden syrup and serve with whipped butter and extra golden syrup, if using.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Make sure to use chilled butter so that it is easier to rub into the mixture.
- For the golden syrup, you can use light or dark, depending on the desired sweetness.
- Instead of caster sugar, use coconut sugar. Coconut sugar has a lower glycemic index than caster sugar, so it can be a healthier alternative for those who are watching their sugar intake.
- Instead of butter, use coconut oil. Coconut oil is a plant-based alternative to butter that can provide a slightly different flavor and texture to the scones. It is also a healthier option, as it is cholesterol-free.
Chocolate Chip Scones Add 1/2 cup of chocolate chips to the dry ingredients and mix until evenly distributed. Omit the golden syrup from the wet ingredients and reduce the milk and cream to 3/4 cup each. Bake as directed.
Strawberry Jam and Clotted Cream. This classic combination is the perfect accompaniment to the sweet, buttery scones. The tartness of the jam and the richness of the clotted cream provide a delicious contrast to the scones, making it the perfect treat for tea time.
: Lemon Curd and Devonshire Shortbread:
This classic combination is a great way to add a bit of zing to your tea time. The sweet and tart flavor of the lemon curd is complemented perfectly by the buttery shortbread. It's a delightful combination that is sure to please any tea time guest.
Q: How do I knead the scone dough?
A: Kneading the scone dough is a simple process. First, turn the dough out onto a lightly floured surface. Then, use your hands to shape the dough into a 2cm-thick disc. Finally, use a kneading motion to mix the dough until it is just smooth.
Q: What type of flour should I use for scones?
A: It's best to use a plain flour or all-purpose flour for scones. Avoid using self-raising flour as it contains baking powder, which can affect the texture of your scones.
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The golden syrup used in this recipe is a type of inverted sugar syrup made from sugar cane, which was first produced in London in 1885. It was popularized by the British company Lyle's, which was founded by two Scottish brothers, Abram and Robert Lyle.
This recipe is a variation of the classic British scone, which is said to have been invented by the Scottish poet Robert Burns. He wrote a poem in 1786 called “Scotch Scones”, which describes the traditional recipe for making the small cakes.