Monday, June 8, 2009

Dead Easy Scones

So, my sister was at a play last weekend, and they had scones for afternoon tea. She mentioned this, and the general consensus from everyone in the room was that we wanted scones... So, I went and made scones. The recipe is a mishmash of a couple of recipes I found on the internet.

The Recipe

2c self raising flour
1/4c castor sugar
1/4t salt
2/3c cream
2/3c lemonade

Sift the flour, sugar and salt. Fold in the cream and lemonade. Don't over-mix, or the scones will become tough. I mixed until it was just combined - there were a couple of small streaks of flour still. The dough will be quite wet still.

Turn the dough out onto a lightly floured surface. Pat it down to about 3/4 inch thick (you might need to use some more flour to do this so it doesn't stick to your hands!). I used a 7cm (~1.5 inch?) cutter, dipped in flour after every second cut, to cut out the scones. Remember to press down in one smooth, firm movement, and don't twist as you remove the cutter (can cause the scones to twist in the oven).

Place scones on a light greased tray; they won't spread much so you can put them reasonably close. Bake for 12 mins at 210C in fan forced oven, or 220C in a non-fan forced.

Remove from oven and eat hot with whipped cream and jam!

The Results

Gorgeous! The are the most light, fluffy scones ever. I think I was being a bit paranoid in terms of over-mixing, which probably helps o.O :) If you're more into dense, heavy scones, either don't make these or mix them a bit more - which I'm going to try. But if you're into light and fluffy - yum! They browned up quite a bit on the outside, and didn't rise a lot, but they were yum :)


Liana Brooks said...

What did you top them with?

Amy said...

Just jam and cream.

Er, conserves? No, jelly. Ack. Something like that. It's jam in Australia! :P

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