I have always envied my mum and her scone making abilities. I’ve tried a couple of recipes, as well as her own, but they never taste the same as hers. Mine end up like crumbly rocks.
However, after finding this recipe on Taste, I have now reclaimed my faith in my baking of scones. With only four ingredients, it is almost impossible to screw this recipe up. They are light, fluffy and melty in the mouth and leave you wanting another one, or ten.
3 cups of self raising flour
1 cup thickened cream
1 cup lemonade (don’t use sugar-free)
1 pinch salt
1. Heat oven to 220 degrees celcius.
2. Sift flour and salt into a mixing bowl. Make a well in the centre.
3. Pour the cream and lemonade into the centre. Mix with a butter knife until the mixture comes together. Turn dough onto a lightly floured surface. Knead until the dough is smooth and pliable (I suggest putting flour on your hands because it can be a bit sticky).
4. Cut out scones with a scone cutter. Place close together on a lightly greased baking tray.
5. Bake in the oven for 10-12 minutes until golden.
Serve with jam and whipped cream.
*Note: I also made a batch with the addition of 1/3 cup of sultanas and 1/4 cup of dried cranberries and they were a hit. Add the dried fruit just before you get the dough out of the mixing bowl.