Saturday, June 9, 2012

Lemonade Scones

Learn the secret to light and fluffy scones so that your next afternoon tea will be perfect! 

Makes 24 scones


3 cups self raising flour, sifted
pinch of salt
1 cup of cream
1 cup of lemonade
milk, to glaze

  1. First preheat your oven to 220°C. It’s important to have the oven preheated to give the scones that immediate heat burst which will create a lighter scone.
  2. Sift flour and salt into a large bowl. Make a well in the centre. Pour in the cream and lemonade.
  3. Mix with a round bladed knife (like a butter knife) using a cutting action until mixture comes together. 
  4. Turn dough onto a lightly floured surface. Knead gently until smooth and pliable. It’s important to knead very lightly, as heavy, long kneading develops the gluten in the flour and creates denser, heavier scones. 
  5. Pat dough to a 2cm thickness. Avoid using a rolling pin as this is too heavy for scone dough. The trick to scones is to be as light handed as possible.
  6. Dip a pastry/scone cutter into flour to help prevent it from sticking, and then gently press on the dough to cut scones into rounds. Don't twist the cutter, or the scones may not rise evenly.
  7. Arrange scones side by side and just touching, on a lightly greased tray. This will keep the sides straight and even as the scones cook. 
  8. Brush the tops of the scones with a little extra milk for a glaze, or sprinkle with extra flour for a softer finish.
  9. Bake the scones on the top shelf of the oven for an instant blast of heat. Bake for 10 to12 minutes or until scones are golden and have risen.
  10. Gently tap a scone to check if it’s cooked through. If it’s ready, it should sound hollow.
  11. Turn hot scones out onto a clean tea towel - this helps keep the scones soft.
  12. Serve warm with butter or jam and cream.
Notes & Tips

Use a little icing sugar or caster sugar (approx. 1 teaspoon) to eliminate the "floury" taste sometimes associated with scones.

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