The Barefoot Hippy is where we share the recipes from Hippy Soap Co's products & more, so you can create your own

Small cakes & muffins

Scones (the softest yet)

Makes 12

Ingredients
-500g High Grade Flour
-28g Baking Powder
-94g Butter
-86g Caster Sugar
-2 Whole Eggs
-260ml Buttermilk
-100g Sultanas, optional (Cover in hot water and leave to soak for 30 minutes)

Half recipe
-250g High Grade Flour
-14g Baking Powder
-47g Butter
-43g Caster Sugar
-1 Whole Egg
-130ml Buttermilk
-500g Sultanas, optional (Cover in hot water and leave to soak for 30 minutes)

Method:
-Preheat oven to 180°C.
-Sift the flour, baking powder, and sugar together. Place in cake mixer (or by hand in a bowl) and mix to combine.
-In a separate bowl, whisk the eggs and buttermilk together. Add the butter.
-Add the liquids to the dry mixture in the cake mixer.
-Continue to mix the dough, until it has come together, it should be a wet sticky mix.
-Add the sultanas, and mix until evenly distributed.
-Sprinkle a little flour over the mixture, then remove the dough from the bowl, flatten the dough.
-Roll out the dough on a floured surface to a thickness of 3 cm and cut to desired shape.
-Bake in the oven for 15 minutes approximately until golden brown.
-Cool before serving with jam and whipped cream.

Variations:

Sultanas or date scones
Add to mix
1/2 cup chopped dates or whole sultanas
1 tablespoon sugar
Serve buttered.

Blueberry scones
Add to mix
1 c blueberries
1 tbsp sugar

Apricot scones
Requires 12 preserved apricot halves (or pre-soaked dried apricots).
Pat mixture out on a floured board to a rectangular shape about 30cm by 20cm.
Lay apricot halves on top. Roll up and slice into eight rounds.

Cheese scones
3 shakes cayenne pepper
1 c tasty cheese grated
1 egg
(may require a little more milk)

Cheese and bacon
3/4 c cheddar cheese, grated
1/4 c bacon, chopped
(may require a little more milk)

Savoury scones
1 large onion, finely chopped
1 cup grated tasty cheese
4 rashers lean rindless bacon, chopped (or ham)
1 egg
(may require a little more milk)

Pumpkin scones:
3/4 cup cooked, mashed pumpkin
1 beaten egg

Pinwheel scones
To make a cinnamon pinwheel scone, mix 2 teaspoons cinnamon with 3/4 cup caster sugar. Lay the dough mixture out flat on a well floured bench. Pat out to be a rectangle approximately 30 x 20 cm. Sprinkle the cinnamon mixture over the surface. Roll up from the long side into a sausage shape then cut into slices. Lay the slices on a prepared tray so they just touch each other, cook and cool as above. The lovely sticky cinnamon filling can be quite hot so remember to cool them down before biting in.