Here’s a good recipe to make Ultramel scones — scones made using custard (Ultramel) for a richer, more tender and slightly creamy result.
🍰 Ultramel Scones Recipe
Ingredients (makes ~8–12 scones depending on size)
- 3 cups all‑purpose flour (calimemes)
- ½ cup (about 115 g) cold unsalted butter, cubed (calimemes)
- ⅓ – ½ cup sugar (depending on desired sweetness) (calimemes)
- 2 tsp baking powder + ½ tsp baking soda (or just baking powder if you prefer) (calimemes)
- ½ tsp salt (calimemes)
- 1 cup of Ultramel custard (prepared according to package directions, chilled) — this is the “secret” that gives the scones their richness. (Kemmy Recipes)
- (Optional) a splash of milk — if the dough feels too dry or crumbly. (Kemmy Recipes)
- (Optional) 1 egg, beaten — for egg wash on top, to give a golden-brown finish. (Kemmy Recipes)
- (Optional) Extra sugar for sprinkling on top before baking. (Kemmy Recipes)
🔪 Instructions
- Preheat Oven: to ~ 200 °C (≈ 400 °F). Line a baking sheet with parchment or lightly grease. (Kemmy Recipes)
- Mix Dry Ingredients: In a bowl, sift together flour, sugar, baking powder (± baking soda), and salt. (Kemmy Recipes)
- Cut in Butter: Add the cold, cubed butter. Use fingers or a pastry cutter to rub the butter into the flour mixture until it resembles coarse crumbs. (Kemmy Recipes)
- Add Ultramel Custard: Make a well in the center, pour in the Ultramel custard (and a splash of milk if needed), then gently mix until just combined into a soft dough. Avoid over‑mixing. (calimemes)
- Form the Scones: On a lightly floured surface, pat or roll the dough to about 2–3 cm thickness. Use a round cutter (or a glass) to cut out scones. Re‑roll scraps if needed. (Foodies of SA)
- Egg Wash & Sugar (Optional): Brush the tops with beaten egg (or milk) for a golden crust. Sprinkle a little extra sugar if you like a sweet crunch. (Kemmy Recipes)
- Bake: Place scones on the prepared tray spaced slightly apart. Bake ~ 15–18 minutes (some recipes say up to 20–25 min depending on size) until the tops are lightly golden and bottoms are firm. (calimemes)
- Cool Slightly & Serve: Let cool on a rack a little, then serve while warm — fantastic with jam, butter, clotted cream or some extra custard! (calimemes)
☕ Serving & Tips
- The Ultramel custard gives these scones a richer, butterier, slightly sweet profile compared to plain scones. (cakehub.net)
- They go beautifully with tea, coffee, or hot chocolate — a good match for “tea‑time.”
- If you like, you can add extras to the dough before baking: raisins, sultanas, chocolate chips, or dried fruit for variation. (Your Recipe Blog)
- For best texture: keep the butter cold and don’t overwork the dough — this ensures scones stay light, flaky and tender. (cakehub.net)
If you like — I can convert the recipe into metric units (grams, ml) — that might make it easier for you to bake at home. Do you want me to do that now?
