image and recipe via here
Lemonade Scones
Ingredients
31/2 cups SR Flour
1/3 cup caster sugar
1 cup pure cream
1 cup cold lemonade
jam and cream to serve
Method
Preheat oven to 210°C or 180°C fan forced. Line a baking tray with baking paper.
Place all ingredients in a bowl. Mix lightly until combined. Scrape onto a floured
surface. Knead lightly and shape into a rectangle about 3 cm high. Cut out with
a 5cm round cutter. Arrange closely on a baking tray lined with baking paper
and cover with a clean tea towel. Leave to rest for 30 minutes. Before baking
brush the tops of the scones with milk and then bake for approx 20 minutes or
until the tops is browned. Remove from the oven and then wrap in a clean tea
towel to steam for 10 minutes.
surface. Knead lightly and shape into a rectangle about 3 cm high. Cut out with
a 5cm round cutter. Arrange closely on a baking tray lined with baking paper
and cover with a clean tea towel. Leave to rest for 30 minutes. Before baking
brush the tops of the scones with milk and then bake for approx 20 minutes or
until the tops is browned. Remove from the oven and then wrap in a clean tea
towel to steam for 10 minutes.
Serve with jam and cream.
It is the resting before baking, the arranging close together to help keep them straight and
the covering for 10 minutes after they come out of the oven that really makes a difference.
the covering for 10 minutes after they come out of the oven that really makes a difference.
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