Recipe: Danielle Norton, Images: Joanne Muir
Nothing is more comforting to me than pulling a tray of golden crusted scones out of the oven and filling the house with the tantalising aroma of my grandmother’s kitchen.
This scone recipe offers a delightfully easy way to produce light and fluffy, perfect scones, using only three ingredients. I’ve always mixed this dough together with a knife. This used to be done to break the butter up in old-fashioned scone recipes and I’ve continued the tradition, even though there is no butter in these. This recipe has never failed me.
3 cups Self Raising flour
1 cup lemonade
1 cup cream
A dash of milk for glazing
1. It’s really important to have a hot oven to cook scones so the first thing to do is preheat your oven to 230°C at least.
2. Measure out three cups of SR flour into a large bowl. Add the lemonade and the cream then mix with a knife until the dough comes together.
3. You may need a little more flour if the dough is too sticky to handle. Turn the dough out onto the bench and pat out until it is about an inch thick. Using a cookie cutter or a glass, cut the scones into circles and place them on an oven tray. Brush a little bit of milk over them with a pastry brush.
4. Put into the oven straight away for 10-12 minutes or until the scones are puffed up and golden.
5. Serve with whipped cream and strawberry jam.
Want more? Click here for Peach Galettes with Cinnamon and Vanilla Ice-Cream and here for Dark Chocolate and Rose Petal Meringues.
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