Even I can make these. Why not have a go and let me know how you went.
Makes 12 to 15 scones
INGREDIENTS
- 3 cups self-raising flour
- ½ tsp salt
- 300ml pouring cream
- 3/4 cup lemonade (NOT home-made)
STEP 1
Sift the flour and salt into mixing bowl.
Make a well in the centre.
Pour the cream and lemonade into the well.
Mix with a knife drawing the flour from the sides of the bowl to combine with the liquid.
STEP 2
It's ready when the mixture forms a soft dough. Do not over mix.
STEP 3
Remove the dough from the bowl and put it on a floured surface (baking paper, board and/or kitchen bench)
Knead the dough lightly.
STEP 4
Roll out the dough, using a lightly floured rolling pin, to about 2cm thickness.
STEP 5
Using a 5cm scone cutter, cut out the scones.
Dip the cutter in flour beforehand and don't twist it in the dough, just press straight down and remove.
Leftover dough can be kneaded and re-rolled to use all the dough, but these later scones won't be as light as the first cut ones.
STEP 6
Place scones on a lightly floured or buttered baking tray.
Arrange so scones are slightly touching - it helps them keep their shape.
STEP 7
Bake in a pre-heated oven at 230C for 10 - 15 minutes or until golden.
Serve with jam and fresh whipped cream
