A Supermarket Surprise!
Look what I found in the local supermarket flour aisle! It’s made by Laucke Flour mills in Strathalbyn, South Australia and costs about $A 5.50 and has two 600g packets. On Laucke’s website they have a whole lot of recipes using the scone mix. To a 600g packet you just add 280 ml water. Here’s the instructions.
Plain Scone Recipe 600 g Scone Mix (1 packet), 280 ml water. Use these amounts for all recipes unless otherwise specified. Plain Scone Method Combine Scone Mix and water. Country Women know that excellent scones require more moisture and kneading than is common practice. Knead the dough until soft, smooth and sticky, and you will be rewarded with softer, moister scones that stay fresher, longer. This is more easily achieved in a Mixer with a dough hook. Scrape on to a floured board to rest for 5 minutes, where the dough will lose any stickiness. Dust and roll out to about 3 cm thickness. Cut the scones, and place on to a lined baking tray so that, when baked, the scones will support one another as they rise. Gather and combine the dough trimmings by hand, mould, and let rest again for 5 minutes. Repeat rolling, cutting. Bake in an oven preheated to 210°C for approximately 15-18 minutes, or until scones are golden brown on top. Cool on a wire rack
Check out the variations. There are apple & apricot, french scones, Olive & Fetta, Rich Damper, apple & macadamia, chelsea, pumpkin, cheese& bacon, pancakes, honey & macadamia, spinach & fetta, sun dried tomato & anchovies, pikelets and lastly, sweet crust pastry.
Is there any excuse not to give it a go? Enjoy!
The Laucke scone recipe does require the extra kneading, otherwise it is not light. CWA does not use a lot of kneading in their own scone recipes. Scones always need a very light touch. I don’t know why Laucke’s say that CWA knows that scones need a lot of kneading, because normal scone recipes do not.