Friday, September 16, 2016

Make the Best Scones. Light, fluffy not dry


Delicious, not dry and crumbly. Grandma didn’t originally make scones like this, but since the secret came out more and more people are giving this method a go. Faster, easier, moister and tastier, plus they keep well. These 4 ingredient sweet scones are hard to beat.

To all my non-Aussies friends
Let me introduce to the Scone as we eat them in Australia. Nothing too fancy, no kale, no quinoa, no goose live pate or any ingredients you can’t buy at an IGA.
Originally created to enjoy with tea they do get on well with coffee. Just think of them as a biscotti that doesn’t shatter your teeth. Have with jam and cream, have with butter and jam, or just butter. Sweet enough for a treat, but not too sweet.
You can freeze the for up to 3 months so bake ahead and have a treat when friends pop over.

Video Also Contains
Pointers on serving, storing, and pronouncing the bloody word.

Recipe
Lemonade Scones

Preheat oven to 200°C or 180°C fan forced (392 - 356 F). Lightly flour a baking tray.

Ingredients
• 1 cup pure cream (in the US that would be heavy whipping cream, basically a cream with about 35 milk fat)
• 1 cup lemonade (seven-up)
• 3 cups self-rising flour
• pinch of salt
• flour, for dusting
• jam and cream to serve

Place all ingredients in a bowl. Mix lightly until combined. Scrape onto a floured surface. Knead lightly and shape into a rectangle about between 2-3 cm high (3/4 to 1 inch). Cut out with a scone cutter, or whatever will give you the size and shape you want.

Lightly dust with flour and bake for 15-20 minutes or until the top is browned.





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