• Home
  • About
  • Birds
  • Bread
  • Cakes and Cookies
  • Chocolate Making
  • Chocolate Making II
  • Chooks
  • Christmas
  • Fabulous Food
  • Family & Friends
  • Frugal Living
  • Homemade
  • In My Kitchen
  • In Our Garden
  • Jams, Preserves & Sauces
  • Musings
  • My Cool Things
  • Savoury
  • Suppliers
  • Sydney
  • Waste Reduction Plan
  • Pandemic Posts 2020

Fig Jam and Lime Cordial

Living well in the urban village

Feeds:
Posts
Comments
« Furoshiki Tutorial: A Library Bag
The Neighbourhood Loaf »

Food Processor Scones

August 9, 2017 by Celia @ Fig Jam and Lime Cordial

It’s International Scone Week!

I was keen to participate in Tandy’s round up, but with the imminent arrival of family, I wasn’t sure if I’d have time. Then it occurred to me that if I could make pastry in a food processor, maybe scones might work as well.

I was very chuffed with how these turned out – they didn’t rise as well as gently handled dough, but they were tender and delicious nonetheless. Here’s how I reworked our old recipe:

  • 300g (2 cups) plain (AP) flour
  • 8g (2 generous teaspoons) baking powder
  • pinch of fine sea salt
  • 75g (5 US tablespoons) unsalted butter
  • 50g (¼ cup) caster (superfine) sugar
  • 125ml (½ cup) milk*
  • 1 teaspoon lemon juice*
  • 1 large free range egg
  • 1 egg extra, for glazing

*The original recipe uses buttermilk but I didn’t have any, so I substituted milk and lemon juice. Stir the juice into the milk and let it stand for a couple of minutes before using.

1. Preheat the oven to 190C or 175C with fan. In the large bowl of a food processor, pour in the flour, baking powder, salt and sugar. Pulse to combine. There’s no need to sift anything. Add the cold butter, cut into small pieces, and pulse again until combined. The texture should be similar to fine bread crumbs.

2. Stir together the milk and juice, then whisk in the egg. Add the liquid into the food processor bowl and pulse very briefly until everything just comes together.

3. Turn the dough onto a lightly floured bench and very gently shape into a thick rectangle. Cut into six scones and lay them in a parchment lined tin.

4. Brush the tops with beaten egg yolk and bake for 20 – 25 minutes until risen and golden. If possible, eat while hot, smothered with butter and berry jam…

These were so quick and easy that I’ll probably make them this way from now on. I didn’t have to sift flour, or rub in butter, or dust a cutter, or clean up a huge mess at the end. So…are you baking scones this week too?

Share this:

  • Email
  • Tweet

Like this:

Like Loading...

Posted in Recipes | 19 Comments

19 Responses

  1. on August 9, 2017 at 2:10 pm rarebirds

    YUM. !!!!
    I’m going to give this one a Go …
    Thanks


  2. on August 9, 2017 at 2:14 pm Matt

    Genius! I have to give this a go. Thank you!


  3. on August 9, 2017 at 3:14 pm creativeshare

    Another winner Celia, they look delightful.


  4. on August 9, 2017 at 4:01 pm Tandy | Lavender and Lime

    I like how you substituted the Buttermilk. I’m going to give that a try next time a recipe calls for it. Usually I use yoghurt instead. Thanks for letting me take this over and for taking part 💕 love Tandy ❣️


  5. on August 9, 2017 at 4:40 pm Emma

    Looks so easy in the processor


  6. on August 9, 2017 at 5:06 pm Nanna Chel

    Using the food processor would be so much easier than the normal method, Celia. Thanks for the tip. I rarely make scones but perhaps this would be worth the effort.


  7. on August 9, 2017 at 5:57 pm Chica Andaluza

    Have been craving scones but my cooker was playing up. Big Man fixed it the other day (hurrah!) so back to baking 😀


  8. on August 9, 2017 at 10:13 pm thecompletebook

    I will always think of you when I bake scones – my favourite still is your sprite and cream version.
    :-) Mandy xo


  9. on August 9, 2017 at 11:32 pm Jakki

    Definitely going to try this recipe!


  10. on August 10, 2017 at 1:54 am Liz @ spades, spatulas, and spoons

    Looks delicious, and quick and easy as well. I have pinned it for next week when I have houseguests. They will be delicious with my newest batch of strawberry jam. Thanks Celia.


  11. on August 10, 2017 at 7:08 am susan

    Being Lazy, I have always made scones this way………and I like them too!!
    Glad you put this out there!


  12. on August 10, 2017 at 11:49 am Jan

    Good thinking 99. I imagine that method would work with most scone recipes wouldn’t it.


  13. on August 10, 2017 at 5:58 pm Clare Hopkins

    Omg! These look too good!! So simple as well :) Definitely going to give them a go

    xx

    https://colourpotblog.wordpress.com/


  14. on August 11, 2017 at 2:11 pm Sharron

    Do you have to use a food processor?


    • on August 11, 2017 at 4:34 pm Celia @ Fig Jam and Lime Cordial

      You can make them by hand…just click on the original recipe link in the post.


  15. on August 11, 2017 at 3:05 pm sherry from sherrys pickings

    these look fabulous celia. i would never have thought of mixing them in a processor but great that it worked out. i am in the midst of doing a scone recipe for Tandy’s blog too. I also have mentioned making DIY buttermilk- must be something in the air.:) cheers sherry


  16. on August 11, 2017 at 9:23 pm johanna @ green gourmet giraffe

    Funny you say that making these in the mixer is easy as my mum makes scones often because they are so easy but I love rubbing butter into flour in the mixer for pastry. I am hoping to get to scones tomorrow if I have time for ISW


  17. on August 20, 2017 at 10:19 pm Krista

    This is how my mother makes her scones, generally because she’s making dozens for a fundraiser or fete. With two ovens going, she could have 5 dozen cooking at a time!


  18. on September 26, 2017 at 10:27 am Cecilia Mary Gunther

    Clever girl.



Comments are closed.

  • Enter your email address to follow this blog and receive notifications of new posts by email.

  • Follow @celiafigjam
  • Recent Posts

    • Making Zokin
    • Curry Puff Pastry
    • Hiatus
    • The Glass Lid
    • Denim Revisited
    • Vegan World Peace Cookies
    • Here Be Chickens!
    • A Tale of Two $2 Quilts
    • Daily Quaft Therapy
    • A Repaired Tea Bowl
  • Categories

  • Archives

  • © All text and photos are copyright 2009 - 2023 Fig Jam and Lime Cordial. All rights reserved. Please ask first.

    Protected by Copyscape

Blog at WordPress.com.

WPThemes.


  • Follow Following
    • Fig Jam and Lime Cordial
    • Join 14,063 other followers
    • Already have a WordPress.com account? Log in now.
    • Fig Jam and Lime Cordial
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Copy shortlink
    • Report this content
    • View post in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...
 

  • Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
    To find out more, including how to control cookies, see here: Cookie Policy
  • %d bloggers like this: