So as promised, here’s recipe one from our trip to Australia, AKA the most yummy scones ever. When we we’re away we spent a lot of time with our Nanna and this is one of her recipes. Our Nanna is an exceptionally good baker and we’ve always done a lot of baking with her, her sausage rolls and scones are legendary. So when she told us she had a new scone recipe and that it only used three ingredients, one of which was lemonade (!) we were a little sceptical! How could it possibly beat the amazing scones that we remember from our childhood? Well all I can say is yep the recipe is THAT good, go on give it a whirl this jubilee weekend and see what you think, we’re fairly certain you won’t be dissapointed!
700g self-raising flour
300ml double cream
100g sultanas (if you want to add them)
Sift the flour into a bowl and form a well in the centre.
Pour the cream and lemonade into the well and mix well with a wooden spoon and then with your hands to form a firm dough. (Add the sultanas once the dough starts to come together.)
Roll dough onto a floured surface and cut using a round cutter. I rolled the dough out until it was about 1.5cm tall, but I would suggest you did it to about 2cm, as my scones weren’t quite thick enough!
Place the scones on baking tray and bake on 220°C for 10-15 minutes until golden brown.
Serve with clotted cream and jam.
We made about 30 scones, but like I say they were a little too thin, so I would think you’ll make about 15 if you roll the dough out until it’s 2cm’s tall.
One other great thing about this recipe is the fun you can have by making others guess the ingredients! When I took the leftover scones into work, I asked everyone to work out the three ingredients. The flour proved easy to guess, as for cream and lemonade, those ingredients were a lot harder. I think I had lots of guesses of milk, water, butter, sugar and baking powder but not one person guessed that lemonade was a key ingredient!
– Fi x