How to make scones
Wholemeal buttermilk scones
4 SmartPoints® per serve
Prep time: 15 minutes | Cook time: 20 minutes
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
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.
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.
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.
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.
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.
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.
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.