Cooking Lemonade Scones

My mother always made scones when someone was coming to the farm. She had a big old range that was always burning and she said it was the only oven she could make really good scones in - hot and fast. That is the key to great scones, don't overwork them and move through the process quickly after all they were know way back in the 1500s as a fast bread.

2 cups Self Raising flour
pinch of salt
2/3 thirds of a cup of cream
75 ml or a 3rd of a cup of cold lemonade

Put all ingredients into a bowl and stir with a wooden spoon until just mixed, don't over work it.

Rol out of the bowl onto a board and quickly shape your scones, Do Not knead the dough just roughly shape out some scones.

Use a brush and lightly milk wash the tops of the scones, put them onto a greased oven tray and put them into the hot oven.

15 minutes will be about right with the oven on 200, just wait until the tops are just starting to brow. Take out and rest until cool and they will firm up a little more as they cool. whipped cream and a sweet jam is a great finish with them.


See how to make them here




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