How to make scones
FOOD

How to make scones

Wholemeal buttermilk scones

 

4 SmartPoints® per serve
Prep time: 15 minutes  |  Cook time: 20 minutes
Serves: 15

 

1 cup (160g) wholemeal self-raising flour
1 cup (150g) self-raising flour
1½ tbs caster sugar
30g Weight Watchers Buttery Spread
1 cup (250ml) buttermilk
1 tbs skim milk

Step 1

Preheat oven to 220°C. Lightly dust a baking tray with a little flour. Sift the flours into a large bowl. Stir in sugar.

Tip: It’s important to sift the flour to create a lighter scone, especially when using half wholemeal flour. Return the husks to the bowl.

How to make scones

Step 2

Using your fingertips, rub in spread until mixture resembles coarse breadcrumbs.

Tip: Ensure the spread is cold and finely chopped so it is easier to rub into the flour mixture.

How to make scones

Step 3

Using a non-serrated table knife, gently mix in buttermilk into the dry ingredients until just combined and the dough is soft and sticky.

Tip: Using a non-serrated table knife to stir in the milk prevents over mixing, which can result in tough scones.

How to make scones

Step 4

Knead dough on a lightly floured surface for 30 seconds or until just smooth.

Tip: When kneading the dough, make sure the work surface is only lightly dusted with flour so the dough doesn’t become too dry. Knead for 20-30 seconds to make smooth-topped scones. The less kneading, the lighter and fluffier scones will be.

How to make scones

Step 5

Press out dough to 2cm thickness. Using a 5.5cm round cutter, cut out 15 scones.

Tip: Dip the scone cutter into flour before cutting each scone to prevent the dough sticking to the cutter.

How to make scones

Step 6 

Arrange scones on tray so that they are just touching. Brush scones lightly with skim milk. Bake for 15 minutes or until browned and sound hollow when tapped.

Tip: Glazing the scones with a little milk brushes away excess flour and browns the tops.

How to make scones

Toppings

Honeyed ricotta
Makes ½ cup (for 15 scones) 1 SmartPoints value per serve.
Combine ½ cup (125g) light smooth ricotta with 1 tbs Manuka honey.

Maple & walnut whip
Makes ½ cup (for 15 scones) 1 SmartPoints value per serve
Whisk 80g Weight Watchers Buttery Spread and 1 tbs maple syrup in a bowl until light and fluffy. Stir in 2 tbs finely chopped toasted walnuts.

Chocolate hazelnut spread
Makes ½ cup (for 15 scones) 2 SmartPoints value per serve
Process ½ cup (70g) roasted hazelnuts in a food processor until fine crumbs form. Add 75g melted dark chocolate and process until mixture is combined.

How to make scones