I was intrigued when I saw this recipe. Scones, made with Lemonade and no rubbing in butter to flour!
How easy can this be? Another great recipe for children of all ages. You can't beat scones with a cup of tea...well you can actually. Scones, cream and jam with a cup of tea.
This very quick and easy recipe produces lovely light scones. They are best served hot from the oven.
Makes about 12-14 scones.
325g self-raising flour
170ml cold lemonade (use the carbonated type)
170ml Double cream (It needs to be a heavy cream as no other fat is going into these scones.)
Preheat oven to 225 degrees Celsius (205 degrees Celsius fan-forced). Line a baking tray with baking paper.
Sift flour into a large bowl. Combine lemonade and cream in a medium bowl. Add lemonade and cream mixture to 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 sticky.
Place dough on a lightly floured work surface, form into a round and press out to about 3.5cm thickness. Cut scones using a floured 5cm diameter cutter. Use a quick, firm motion to cut the scones to gives them a better shape and it makes them less likely to stick to the cutter. Form the offcuts into another round and cut some more scones.
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.
If you like your scones to have a soft crust, cover them with a clean tea towel for one minute after removing from the oven. Serve hot with jam and whipped cream.
I am somewhat of a connoisseur of the regional Delicacy 'A Cream Tea' and I have the waistline to prove it! This is a little tea ritual in itself, tea, definitley served from a pot, into a cup and saucer with milk and sugar to add if required, scones, strawberry jam and clotted cream, not whipped cream, not double cream, not squirty cream but Clotted cream for an authentic 'West Country' Cream Tea.
How easy can this be? Another great recipe for children of all ages. You can't beat scones with a cup of tea...well you can actually. Scones, cream and jam with a cup of tea.
This very quick and easy recipe produces lovely light scones. They are best served hot from the oven.
Makes about 12-14 scones.
325g self-raising flour
170ml cold lemonade (use the carbonated type)
170ml Double cream (It needs to be a heavy cream as no other fat is going into these scones.)
Preheat oven to 225 degrees Celsius (205 degrees Celsius fan-forced). Line a baking tray with baking paper.
Sift flour into a large bowl. Combine lemonade and cream in a medium bowl. Add lemonade and cream mixture to 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 sticky.
Place dough on a lightly floured work surface, form into a round and press out to about 3.5cm thickness. Cut scones using a floured 5cm diameter cutter. Use a quick, firm motion to cut the scones to gives them a better shape and it makes them less likely to stick to the cutter. Form the offcuts into another round and cut some more scones.
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.
If you like your scones to have a soft crust, cover them with a clean tea towel for one minute after removing from the oven. Serve hot with jam and whipped cream.
I am somewhat of a connoisseur of the regional Delicacy 'A Cream Tea' and I have the waistline to prove it! This is a little tea ritual in itself, tea, definitley served from a pot, into a cup and saucer with milk and sugar to add if required, scones, strawberry jam and clotted cream, not whipped cream, not double cream, not squirty cream but Clotted cream for an authentic 'West Country' Cream Tea.
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The English 'Riviera' Holds an Annual Cream Tea Festival in April |
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| A Traditional English Cream Tea (Best consumed outdoors on a sunny day)  |
