Prep 10minBake 15-18minMakes about 9
Scones are what I whip up if time is short – they are simple, fast and everyone loves them. The secret to the lightness of these scones is the surprising combination of lemonade and cream (instead of milk) – it may seem a little odd but, believe me, it works!
Ingredients450g (3 cups) self-raising flour, plus extra, to dust
Pinch of Salt
80g butter, cubed, softened slightly
125ml (½ cup) lemonade, at room temperature
185ml (¾ cup) pouring cream, plus extra to glaze
Berry jam and whipped cream, to serve
- Preheat the oven to 200°C. Lightly grease a baking tray with butter and then lightly dust with flour, shaking off any excess.
- Put the flour and salt in a medium bowl. Use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs and the butter is evenly incorporated. Make a well in the centre.
- Combine the cream and lemonade, add to the flour mixture and use a flat-bladed knife to mix with a cutting action until the dough comes together in clumps.
- Use lightly floured hands to bring the dough together – it will be soft, but not sticky. Place on a lightly floured surface and knead lightly and briefly (only about 6 times) to bring it together in a smooth ball.
- Use the palm of your hand to flatten the dough out to about 2cm thick. Using a floured 6 cm round cutter, cut the dough into 9 rounds. Gathering the offcuts and, without over handling, pressing out as before, when necessary. Place on the prepared tray, 1-2cm apart. Use a pastry brush to lightly brush the top of each scone with a little extra cream, then dust with a little extra flour.
- Bake in the middle of the preheated oven for 15-18 minutes, until the scones are lightly golden and cooked through; they are ready if they sound hollow when you tap them on the base. Serve warm or at room temperature, split and topped with jam and cream.
- These scones are best eaten on the day they are made.