Winter has well and truly hit in soggy ole Melbourne! What better way to warm up then with a lovely cup of tea and some hot from the oven scones, mmmmmm! With jam and cream of course :)
|Hot tea and scones! Perfect winter fare :D|
My mother in law makes fabulous scones and she's always happy to whip them up when requested. She even brought them to me in the hospital when I gave birth to my daughter. What most people don't know is... it's my recipe! Want to know my secret to fluffy, hot, delectable scones? It's easy! 1, 2, 3...
1 c lemonade
2 c pouring cream (light cream works just as well)
3 c self raising flour
- Preheat your oven to 200 degrees celcius.
- Clean your kitchen bench, you'll need to knead the dough in a moment.
- Grab a cookie tray and dust with a little plain flour, this will keep the scones from sticking. Also dust the bench with a little flour.
- In a bowl mix the flour, lemonade and cream to form a sticky dough. Note - if your flour is a little old, add 1 tsp of baking powder to help the scones stay fluffy. (definitely do this if you don't remember when you bought the flour... you know who you are!)
- Tip the sticky dough onto your floured bench, then flour your hands.
- Give the dough a quick knead for about a minute. This means that you fold the dough over and gently squash it back together, you can't get this wrong, don't worry.
- Shape the dough into a rectangular shape and cut it into 12 even pieces with a blunt knife.
- Place the pieces onto the cookie sheet and space about 2cms (1 inch) apart, they will spread but it's traditional to let them invade each others space so you can pull them apart. (see pic)
- Bake for 20 mins until golden brown.
- Serve with strawberry jam or lemon butter and thick or whipped cream!
- Makes 12 scones but you can easily halve or double the quantity if you like.
|Easy recipe to halve!|