Ingredients
- 325g self-raising flour
- 2/3 cup (170ml) cold lemonade
- 2/3 cup (170ml) thickened cream
- Preheat oven to 225*C (205*C in a fan forced oven).
- Line a baking tray with baking paper or sprinkle a bit of flour on the tray to stop sticking.
- Sift flour into a large bowl. Add the lemonade and cream to the sifted flour and gently fold ingredients together until just combined (don't over mix the dough as this will make tough scones). The dough should be fairly soft and a little bit sticky.
- Place dough on a lightly floured bench and spread dough to approximately 3.5 cm thick. Use either a shaped cutter or a knife to cut the dough, make sure that the knife or cutter is sharp (I like to dust with flour) and cuts cleanly so it won't affect the rise of the scone.
- Place scones close together on the tray, so they are just touching. Bake for about 12-15 minutes, or until pale golden and cooked through.
- Serve with jam and fresh whipped cream
These are so easy compared to the old fashioned way of cutting butter through the flour - perfect every time!
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