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Golden syrup scones recipe



Served with luscious whipped butter, these fluffy scones are made with golden syrup for a delicious afternoon tea treat.

20m prep
20m cook
makes 12

8 Ingredients

– 400g (2 2/3 cups) self-raising flour, plus extra, to dust

– 70g (1/3 cup) caster sugar

– 75g chilled butter, chopped

– 125ml (1/2 cup) milk

– 125ml (1/2 cup) pouring cream

– 60ml (1/4 cup) golden syrup, plus extra, to serve (optional)

Whipped butter

– 80g butter, at room temperature

– 2 tbsp golden syrup

6 Method / Steps

Step 1

Preheat oven to 220C/200C fan-forced. Grease a baking tray and dust with the extra flour, shaking off the excess.

Step 2

Sift the flour into a large bowl. Stir in the sugar. 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. Pour the milk, cream and half of the golden syrup into the well.

Step 3

Use a flat-bladed knife in a cutting motion to mix until evenly incorporated and the mixture just begins to hold together. Turn out onto a lightly floured surface and knead until just smooth. 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.

Step 4

Arrange the scones, slightly apart, on the prepared tray. Bake for 17 minutes or until golden and scones sound hollow when lightly tapped on top.

Step 5

Meanwhile, to make the whipped butter, whisk the butter and golden syrup until pale and creamy.

Step 6

Brush the tops of the warm scones with the remaining golden syrup. Serve with whipped butter and extra golden syrup, if used.

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