1 cup lemonade
1 cup whole cream
3 cups self-raising flour
Preheat your oven to 220ºC. Mix the lemonade and cream into the sifted self-raising flour. Mix gently until combined. Turn out onto a floured surface, knead and press with lightly floured fingers to 2 or 3 cm thick. Cut into squares and put onto a lined baking tray. Brush tops lightly with milk. Bake for approximately 12-15 minutes or until slightly golden.
General Rules of Scone (regardless of recipe):
- scones like cold ingredients - use ingredients straight from fridge (no, you don't keep your flour in the fridge, you know what I mean! though, keep your descicated coconut in the freezer - keeps it from going rancid but that is by the by)
- scones don't like being over-mixed
- scones don't like being touched with your warm hands so keep handling to a minimum
- sconicules aren't like breadicules - keep kneading to a minimum and only do enough to make the dough hold together - unlike bread, scones do not become more airy the longer you knead the dough, in fact, they're the exact opposite
- scones made with cream do not last as long as traditionally made scones, so make/bake/eat - they're fragile too so handle with care
- scones can be more savoury by adding a hand full of grated cheese and a pinch of curry powder to the dough - savoury scones are great with hot vegetable soup for a wintery Sunday lunch
- scones taste best plain when buttery warm, with good berry jam and a dollop of freshly whipped cold cream
