Matt Moran’s delicious and easy to make scone recipes
Spice up your isolation breakfast, lunch or afternoon drinks with these easy to make and delicious scone recipes from celebrity chef Matt Moran.
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Celebrity chef Matt Moran gives scones a boost with sweet and savoury extras.
The results are moreish bites perfect for breakfast, lunch and afternoon drinks.
Don’t stop at one.
LEMONADE DRIZZLE SCONES WITH LEMON CURD
Makes: 8, Difficulty: Easy
INGREDIENTS
31/3 (500g) self-raising flour, plus extra to dust
1 cup (250ml) lemonade
1 cup (250ml) pure (thin) cream, plus extra to brush
100g pure icing sugar, sifted
Finely grated zest of 1/2 a lemon, plus 1 tbs. lemon juice
Creme fraiche, to serve
LEMON CURD
300g lemon curd
150g creme fraiche
METHOD
1. For the lemon curd, place lemon curd and creme fraiche in a bowl and whisk to stiff peaks. Chill until ready to serve.
2. Preheat oven to 200°C. Grease and line the base and side of a 23cm (4cm deep) round baking pan and line with baking paper. Place flour and a pinch of salt flakes in a bowl and combine, then make a well in the centre. Add lemonade and cream to the well, then use a butter knife to mix in and form a dough.
3. Turn onto a lightly floured surface and knead lightly until just smooth (don’t overwork the dough). Shape dough into a 3cm-thick round, then place in prepared pan. Dip a large sharp knife in flour and cut into 8 wedges, leaving the shape intact (you can use a well-floured cutter). Brush top with extra cream and bake, turning occasionally, for 20-25 minutes or until golden brown. Cool slightly on a wire rack.
4. To make the lemon drizzle, place icing sugar and lemon juice in a bowl. Stir to a smooth drizzling consistency, adding a little water if needed. Drizzle over scones and scatter with lemon zest. Serve with lemon curd cream.
LEMON AND FENNEL SCONES WITH HOT-SMOKED TROUT
Makes: 12, Difficulty: Easy
INGREDIENTS
2 cups (300g) self-raising flour
21/2 tsp toasted fennel seeds, coarsely crushed, plus extra to scatter
2 tbs. coarsely chopped dill, plus extra to serve
Finely grated zest of 1 lemon, plus lemon wedges to serve
200g creme fraiche, plus extra to serve
1/2 cup (125ml) cold milk, plus extra to brush
150g coarsely flaked hot-smoked ocean trout, to serve
Salmon roe (optional), to serve
METHOD
1. Preheat oven to 200°C. Line a baking tray with baking paper. Place flour, fennel seeds, dill, lemon zest and 1 tsp sea salt flakes in a bowl and combine. Season with freshly ground black pepper.
2. Place creme fraiche and milk in a bowl and whisk to combine, then add to dry ingredients and using a butter knife, mix to form a soft dough. Turn onto a lightly floured surface and knead lightly until just smooth (don’t overwork the dough).
3. Press or roll out to 3cm thick, then use a well-floured 4cm-diameter cutter to cut out rounds. Gently press the leftover dough together and cut out another couple of rounds (discard remaining dough). Place scones on prepared tray and arrange close together so they remain upright.
4. Brush tops with extra milk, scatter with extra fennel seeds, season. Bake for 15-20 minutes or until risen and golden brown. Set aside to cool. Halve scones and spread with extra creme fraiche. Top with flaked trout, salmon roe, if using, extra dill, a squeeze of lemon and scatter with freshly ground black pepper, to serve.
DOUBLE CHEESE AND MUSTARD PLOUGHMAN’S SCONES
Makes: 24, Difficulty: Easy
INGREDIENTS
11/3 cups (200g) self-raising flour
2/3 cup (100g) self-raising wholemeal flour
2 spring onions, thinly sliced
1/2 tsp smoked paprika
100g chilled unsalted butter, coarsely grated
1/3 cup (40g) coarsely grated vintage cheddar, plus extra slices to serve
1/2 cup (40g) finely grated parmesan, plus extra to scatter
210ml cold milk, plus extra to brush
1 tsp hot English mustard, plus extra to serve
Ham, pickled onions, cornichons, fresh cherry tomatoes, to serve
CHERRY TOMATO RELISH
2 tbs. extra virgin olive oil
1/2 red onion, finely chopped
1 garlic clove, crushed
200g each red grape tomatoes & yellow grape tomatoes, halved
2 thyme sprigs, leaves picked, plus extra to scatter
1 tbs. caster sugar
2 tbs. red wine vinegar
METHOD
1. For the tomato relish, heat oil in a large saucepan over medium-high heat. Add onion and garlic and cook for 4-5 minutes or until onion is softened. Add tomato and thyme, and cook, stirring, for 4-5 minutes or until tomato breaks down. Add sugar and half the vinegar, season. Simmer for 2-3 minutes until thick. Remove from heat, stir in remaining vinegar and transfer to a sterilised jar. Cool to room temperature, chill overnight for flavours to develop.
2. Preheat oven to 200°C. Line a baking tray with baking paper. In a large bowl, combine flours, spring onion, paprika, 1 tsp salt flakes and freshly ground black pepper. Add butter and cheeses, and mix using a butter knife (lumps of butter are okay).
3. Place milk and mustard in a bowl and whisk to combine, add to dry ingredients. Using a butter knife, mix to form a shaggy dough. Turn onto a lightly floured surface, knead until smooth (don’t overwork).
4. Roll out to 2cm thick, then use a floured 4cm cutter to cut out rounds. Gently press leftover dough together and cut out more rounds (discard remaining dough). Place scones on prepared tray and arrange close together so they remain upright.
5. Brush tops with extra milk, scatter with extra parmesan and thyme, season. Bake for 15-20 minutes, until golden brown. Cool on a wire rack for 15 minutes then halve. Place cherry tomato relish, cheddar slices, ham, pickled onions, cornichons, cherry tomatoes and extra mustard in bowls and serve alongside scones.
VEGEMITE AND CHEESE SCONES
Makes: 6, Difficulty: Easy
INGREDIENTS
2 tbs. Vegemite, room temperature
1 tbs. softened unsalted butter, plus 150g chilled unsalted butter, coarsely grated
11/2 cups (225g) self-raising flour
11/2 cups (225g) wholemeal self-raising flour
125g coarsely grated vintage cheddar, plus extra 25g to scatter and extra slices to serve
350ml cold milk, plus extra to brush
METHOD
1. Preheat oven to 180°C. Line a baking tray with baking paper. Place Vegemite and softened butter in a small bowl and beat to combine. Set aside.
2. Place flours and 1 tsp sea salt flakes in a large bowl. Add chilled butter, and mix using a butter knife (there will be lumps of butter, this is OK). Stir in 75g cheddar, then add milk, and using a butter knife, mix to form a soft, shaggy dough. Turn onto a lightly floured surface and knead lightly until just smooth (don’t overwork the dough).
3. Press or roll out to a 20cm square and spread with Vegemite mixture. Scatter with remaining 50g cheese, then fold into thirds and place on prepared tray.
4. Dip a large sharp knife in flour and cut dough into triangles, leaving the square shape intact. Brush top with milk, scatter with extra cheese and bake for 35-40 minutes or until golden brown. Cool for at least 15 minutes. Serve warm with extra cheddar slices.
Originally published as Matt Moran’s delicious and easy to make scone recipes
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