Game of Scones


Are you prepping for a gut-wrenching, nerve-shredding Game of Thrones final tonight?


Will Stannus take his rightful place at the throne? Or will he burn his batch? Will Jon Snow face the White Walkers again? More to the point, would he go with the jam or the clotted cream first?

Daenerys might have taken off on her dragon at the end of the last episode, but what was the real hurry – and where’s she ‘scone’?

If all this excitement works up an appetite, how about hosting a themed bake off tonight? We know that we’ll certainly be indulging in our own version of Game of Scones – and can’t wait to ‘wolf’ them down!

Targaryen treats: Cheesy-fire scones

225g self-raising flour
pinch of salt
55g butter
25g mature cheddar cheese, grated
1 tsp cayenne pepper
150ml milk

1. Heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet.
2. Put the flour, salt and butter into the bowl of your Morphy Richards Plastic Stand Mixer.
3. Stir in the cheese and then the milk to get a soft dough.
4. Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on the baking sheet. 
5. Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden. Cool on a wire rack.

Stark sweets: snow inspired scones

2 cups all-purpose flour (plus more for hands and work surface)
6 tbsps granulated sugar
21/2 tsps baking powder
1/2 tsp salt
1 lemon (large)
8 tbsps unsalted butter 
1/2 cup double cream
1 large egg
1 tsp vanilla extract
1 cup fresh blueberries (or frozen)
1 cup icing sugar (sifted)
3 tbsps fresh lemon juice

1. Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line a large baking sheet with baking paper. Set aside.
2. In the mixing bowl of your Morphy Richards Plastic Stand Mixer, whisk 2 cups flour, the sugar, baking powder, and salt. Add the lemon zest and whisk together again. Work the butter into the mixture, until it resembles coarse meal. Set aside.
3. Next, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the blueberries. Try your best to not overwork the dough at any point, as it will be a little wet. With floured hands, work the dough into a ball and transfer to a floured work surface. Press the dough into a neat 8″ disc and cut into equal wedges with a very sharp knife. Place the wedges onto the prepared baking sheet.
4. Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes. While the scones are cooling, whisk together the glaze ingredients until smooth. Drizzle over warm scones.

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