This is the first time I’ve had a guest contributor …. and it brings me great pleasure to introduce my granddaughter Sloan – 11 years old and very comfortable in the kitchen. She’s made these delicious little morsels with her Australian Nanny and wanted to make them at the orchard for breakfast – we loved them!
- 3 1/2 cups self raising flour, plus extra for dusting
- 1 cup heavy cream
- 1 cup sprite
To serve (sweet)
- whipped cream
To serve (savoury)
- cream cheese
- Preheat oven to 200°C/390°F (180°C fan). Line tray with baking/parchment paper.
- Combine the flour, cream and lemonade in a bowl and mix until flour is mostly combined. Do not over mix, it will make the scones dense! The dough should be soft and fairly sticky.
- Turn out onto a floured surface, and knead gently just 3 – 5 times to bring dough together, then gently pat into a disc shape 2.5cm/1″ thick.
- Use a 6cm/2.5″ round cutter to cut rounds – press straight up and down (don’t twist), flour cutter in between. (Note 4)
- Use a knife or similar to scoop up (avoid touching sides) and place on tray, slightly touching each other (they help each other rise).
- Brush the tops lightly with milk. (Note 5)
- Bake for 15 minutes until golden on top. Place on rack to cool. Place tea towel over them to stop the tops from getting crusty.
- Serve with copious amounts of cream and jam, and of course tea!
- Less dough handling = fluffier scones. So only mix the batter until the flour is almost fully incorporated (ie can still some flour), then scrape onto work surface and knead as few times as possible to bring together into a disc shape with a pretty smooth surface (I aim for 5 kneads, 8 is ok).
- Do not twist the cutter – press the cutter straight down and up, resist the urge to twist! If you twist, the sides of the scones gets “smeared” which affects how well they rise.
- Avoid touching sides of scones – use a big kitchen knife or similar to transfer scones to tray to avoid touching the sides of the scones.
- Place so they’re touching each other ever so slightly – because they help each other rise (isn’t that just so sweet? 😍)
- Don’t be tight with the jam and cream – there’s nothing sadder than running out of cream mid scone scoffing!!
This recipe is from Recipe Tin Eats, thanks for a delicious breakfast!!