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Scones are so old-school that I had to make them cool for school. Naturally, my daughters, Kiki and Anela, were my guinea pigs. I regularly make these as a snack to sit in the pantry – you can be slightly naughty and add jam and cream or you can easily swap out the sweet stuff for savory school-friendly toppings.
TIPS
Be creative with the toppings – smoked salmon and cream cheese are delicious on these scones, or a nut-free pesto with some ham, even just the good old cheese.
Gluten free
Replace the self-raising flour with gluten-free self- raising flour.
Dairy free
Use plant-based cream and milk.
You can cook these scones in an air fryer or the If cooking in the oven, preheat to 170°C. Line a baking tray with baking paper.oven.
Using a food processor for this recipe is controversial, as the old- school way is to not overmix the ingredients.
Drop all the ingredients except the milk into a food processor and blitz for 15 seconds only.
Use a glass or an egg ring to cut perfect circles out of the dough (I used a 6 cm ring).
Brush the milk on top of the scones and bake in the oven for 20–25 minutes.
Allow the scones to cool before placing in the lunchbox.
| Amount per serving | |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 24g |
| Fiber | 1g |
| Protein | 3g |
| Fat | 8g |
