Saturday, January 21, 2012

Easy scone recipe

We call these "scones" - that's 's - kons' and not 's - cones' - however, in the US and other parts of North America I believe they are commonly referred to as "biscuits"

Here's a dead-set easy, "dig a hole and bury me, it just doesn't get better than this", recipe for scones.



1 cup of lemonade (not flat)
1 cup of cream
3 cups self-raising flour
Handful of sultanas (optional)


Preheat oven to very hot 220°C.
Mix flour, a few sultanas, cream and lemonade. Mixture will be soft
Turn onto a lightly floured board. Pat down, do not roll. Use a round cookie cutter to cut scones.
Brush tops with milk or a lightly beaten egg.
Bake for about 10 minutes, or until tops are golden

When you turn the mixture out onto the kitchen bench, dust it again with more flour so it isn’t too sticky to cut up. This will allow you to get a lovely ‘scone’ shape.
I prefer using egg to brush pastries as this makes them more golden after cooking.

These scones are wicked straight out of the oven with a slathering of butter, or, let them cool, slice them in half, lather with strawberry jam and top off with a big spoon of whipped double cream.

btw - these are "biscuits" in Australia":


LindaG said...

This recipe looks delicious. I'll try it as soon as I get some lemonade. :)
Thanks, John!

Gill - That British Woman said...

look good minus the sultanas!!!

Cookies look yummy as well.

Gill in Canada

JohnD said...

DO NOT get your mixture too moist .... and .... DO NOT work the dough!

I'll put some "biscuit/cookie" recipes up later today.