I usually leave the making of scones to my daughter Pallavi who is the specialist in these kind of things. When my colleague Emma said to me do you know how to make lemonade scones, I told her I had not even heard of them! So she introduced me a a recipe and I found one of my favourite chefs had a recipe too. So this is a recipe from chef Nagi of Recipe Tin Eats https://www.recipetineats.com/nagi-recipetin-eats/
I must admit these are the easiest scones I have ever made - and they turned out so flaky and soft. I flattened them out a bit more than I should have as I needed a few extra scones to take to work the next day for morning tea. But if you made them with the original pastry height of 1 inch, your scones would be much taller.
They were much appreciated by my colleagues who enjoyed them for morning tea. The last couple were had for dessert two days later and they were still soft and fluffy. So thank you, Nagi for this easy recipe!
Ingredients:
1 cup thickened cream
1 cup lemonade
3 1/2 cups self raising flour
1 tablespoon milk
Method:
Turn oven on - no fan, to 200 degrees C.
Prepare a tray with a sheet of baking paper.
Take a clean mixing bowl. Add the flour inside. Make a well. Add the cream and the lemonade.
Mix well using a knife.
When the dough starts to form, turn it on to a wooden board and knead lightly and pat it down to a 1 inch thick pastry sheet.
Using a cookie cutter mark the scones and gently lift from the dough using a knife / spatula.
Place the scones on the tray, touching each other just lightly on the sides.
Brush top of scones with milk.
Bake for 15 minutes. Pull apart gently and serve with cream and jam.
Featured jams:
Rose Petal Jam: http://kitchenanugraha.blogspot.com/2021/06/rose-petal-jam.html
French Apricot Jam: http://kitchenanugraha.blogspot.com/2017/01/french-apricot-jam.html
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