For those of us who are less accomplished cooks, baking can seem a bit daunting, however, these scones take minutes to prepare and are so simple to make they are impossible to stuff up. The trick with these scones is to not over mix the mixture, use a butter knife and stir until just combined.
Who can turn down a light fluffy scone with jam and cream?
Ingredients:
- 4 cups self-raising flour, sifted
- 1 pinch salt
- 300 ml cream
- 300 ml lemonade or soda water
Method:
Preheat oven to 220°C and line a baking tray with baking paper.
Sift flour and salt into a bowl. Make a well. Pour the cream and lemonade or soda water into the dry ingredients and mix together to form a soft dough.
Turn the dough out onto a well-floured bench, dust lightly with flour and gently roll out into a rectangle. Cut into approximately 12 pieces and lift each onto the baking tray.
Bake in a preheated oven for 10-12 minutes or until golden brown. Remove and cool inside a clean tea towel to help keep their freshness.
Serve with butter or your favourite jam and whipped cream.
To make cheese scones, add grated cheese and a pinch of cayenne pepper. To make sultana or date scones, add ¼ – ½ cup of sultanas or chopped dates.
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