Pin on From the kitchen

blueberry, lemon and yoghurt scones One Pan Perfect by Donna Hay YouTube

Instructions. Preheat oven to 200C/400F. Line your large baking tray with parchment paper. Add the flour, salt, pepper and sugar to a large bowl and stir. Add the cubed butter, and use your fingertips to rub the butter into the flour until it resembles breadcrumbs. This should take around 8-10 minutes.

DONNA HAY Light Snacks, Snacks For Work, Scones, Yummy Treats, Blueberry, Coconut, Baking

Donna Hay Scones Donna Hay Scones My friend Kim has shared with me her favorite scone recipe which is taken from Donna Hay Modern Classics (see my goodreads list). The big difference between the Donna Hay recipe and the ones I consulted is that Donna Hay doesn't use butter or milk.

Pin on From the kitchen

Preheat oven to 200°C (400°F). Place the zucchini in a clean tea towel and squeeze out any excess liquid. Place in a medium bowl and add the dill and chives. Place the flour in a large bowl. Add the butter and use your fingertips to rub it into the flour mixture until it resembles fine breadcrumbs. Add the sugar and salt and mix to combine.

Basic Scones Donna Hay

Wholemeal Fruit Scones | Donna Hay wholemeal fruit scones INGREDIENTS ¾ cup (110g) CSR Sugar Coconut Sugar ½ cup (125ml) light-flavoured extra virgin olive oil 1 cup (250g) plain thick yoghurt 2 teaspoons finely grated lemon rind 1 teaspoon vanilla extract

Wholemeal Fruit Scones Donna Hay

Save this Almond and date scones with whipped butter recipe and more from Donna Hay Magazine, Apr/May 2015 (#80): 80th Issue Collectors Edition to your own online collection at EatYourBooks.com..

Ideas Para un Brunch

Use a 5cm (2 inch) square cookie cutter to cut out 10 squares. Place the scones together on a baking tray lined with baking paper. Bake for 15-20 minutes or until cooked when tested with a skewer. Serve with the extra cream and jam. *Powdered sugar may be substituted for the caster sugar. Makes 10 scones Adapted from source: Donna Hay Magazine.

Peanut Butter And Jam Drops Donna Hay

blueberry, lemon and yoghurt scones | One Pan Perfect by Donna Hay | yogurt | My better-for-you blueberry, lemon and yoghurt scones are super-moist from thick yoghurt, and come together on a single tray. Less mess, and so much. | By donna hay | Facebook Log In Forgot Account?

Chocolate Swirl Scone Loaf Donna Hay

Crumbly and soft, these scones are a perfect base for other flavours to make white chocolate, date scones, or coconut scones.Subscribe and never miss an epis.

Pin on Breakfast Ideas Ideen zum Frühstück

Raspberry And Cream Scones | Donna Hay raspberry and cream scones INGREDIENTS 2½ cups (375g) self-raising (self-rising) flour, plus extra for dusting ½ cup (110g) caster (superfine) sugar 100g cold unsalted butter, chopped ¾ cup (180ml) buttermilk raspberry jam and double (thick) cream, to serve METHOD Preheat oven to 180°C (350°F).

donna hay, hot cross buns, photographer duncan callow donnahay food Donna Hay Recipes

Start by working the cubed butter to the dry ingredient mixture with the tips of your fingers until about pea and bean size. Make sure to use cold butter. Beat together buttermilk, egg, vanilla, and add the mixture to the dry ingredients. Leave behind 1 - 2 tablespoon to use as egg wash later. Fold with a spatula until a shaggy dough forms.

Spiced Banana And Almond Scones Donna Hay

Preheat oven to 180ºC (390ºF). Sift the flour and baking powder into a large bowl. Add the sugar, cream, milk, pumpkin and raisins and stir until combined. Turn onto a lightly floured surface and press out the dough until it is 3cm thick. Cut out 6cm rounds using a cookie cutter and place on a greased baking tray. Brush with a little milk.

Scone à la courge fourré à la ricotta de Donna hay , pour lancer l'ouverture de la saison des

These date and orange scones are an absolute classic. If you find a better thing to wake up to on a Saturday morning, let us know! D.x Find the recipe.

Blueberry Scones Hey Donna

Donna Hay celebrates 15 years of her magazine, admits she's 'not great' at scones or poached eggs. AFTER 15 years of her eponymous magazine, Donna Hay admits that she still has a kitchen.

Pin on fresh + light

Preheat oven to 180 degrees C and line a baking tray with paper. Sift flour and sugar into a bowl and mix a little with a butter knife. Make a well in the centre, place the golden syrup in and then pour the milk and cream on top. Mix lightly and quickly with your butter knife until just combined.

Raspberry And Almond Scones Donna Hay

Preheat oven to 200°C (400°F). Place the flour and sugar in a large bowl and mix to combine. Add the butter and, working quickly, use your fingertips to rub the butter into the flour mixture until the mixture resembles fine breadcrumbs. Add the dried blueberries and coconut and stir to combine.

Lady Dash donna hay "a cook's guide" Scones

Instructions. Preheat the oven to 220ºC (425°F) and line a baking tray with baking paper. Chop the dates and place them in a saucepan with the water on a medium heat. Simmer until tender (around 10 minutes) then drain the excess water and set aside. Place the flour, baking powder, salt, sugar and cinnamon into a bowl.