The best scones are often the easiest, this is one of the simplest scone recipes, made with lemonade, cream and a pinch of salt. It will take you appx 20min from start to finish in 5 easy steps.
- 3 cups self raising flour
- 1 cup cream
- 1 cup lemonade
- Pinch or two of salt
- Preheat oven to 220degrees Celsius
- Dust cooking tray with flour or lightly grease ( I prefer to lightly flour)
- Throw all the ingredients into a large bowl, stir with a knife until combined – don’t over-stir. Once the ingredients are a gooey texture let them sit.
- On a wooden chopping board, sprinkle about a dessert spoon of flour to stop the scone mix sticking.
- If your mixture is very gooey, use flour on your fingers to stop the mix sticking – don’t worry if flour goes into the scones at this time.
- Scones are not a pizza base. The more you fold and move it around, the tougher they will be. To get the mixture out of the bowl, use the knife to fold it over itself, place the mixture onto the board and press down to flatten, fold the mixture onto itself 3-4 times, pressing down to keep it appx 1.5cm thick.
- Use a scone cutter (or medium size glass upside down) to cut scones to desired size. I prefer the bigger size when using scone cutters, I find the scones will be moist with a lightly crisp top. (This mixture will make appx 10 full size scones.)
When you are cutting out the scones, you will need to refold the mixture to continue cutting.
Place the scones on the cooking tray and into the oven at 220 fan force oven. Scones usually take around 9-12 minutes. * You can usually smell when scones are cooked
They will rise, have a touch of gold on the top and will be soft yet crisp to touch.
Take them out of the oven and put them straight onto a kitchen towel sitting on a cooling rack, cover with the towel and let sit for 7-10 minutes.
Serve with butter, honey, jam, cream – whatever!