Monday, November 17, 2008
The easiest and simplest scone recipe in Australia uses lemonade, cream and flour (and optional dried fruit) and this recipe produces the lightest scones. These scones are meant be eaten with jam and whipped cream.
3 cups of S.R. Flour (S.R.=self rising)
1 cup of cream
1 cup of Lemonade (not flat i.e. still fizzy with bubbles)
1/3 cup of dried fruit (optional)
Mix flour, dried fruit and cream and lemonade. Mixture will be soft. Scrape onto a floured surface. Knead lightly and shape and pat down, do not roll, into a rectangle about 3 cm high. Cut out with a 5cm floured scone cutter, makes 12 scones.
Brush tops with milk or egg wash
Place on tray and put into a hot oven 220C (450F) for about 10mins until tops are golden.
Serve with jam and cream.