It still feels like Winter here in Melbourne – it’s currently pouring with rain and windy as I write this, so when I realised I hadn’t done a baking blog post in a while it was an easy decision to feature these scones, which I first started making a few years ago. I used to always try and do lemonade scones, but I found that no matter which recipe I tried, they never quite cooked all the way through no matter how long I left them in the oven. The centres were always slightly wet and doughy, which is not ideal in a scone. So I hunted around for another recipe and found this one on Taste. The first time I made them I was a convert. They rise beautifully, thanks to the baking powder, which you can’t taste at all – the lemonade in lemonade scones is supposed to be the raising agent, but it just wasn’t rising enough I think – and they’re light and fluffy, while only requiring minimum effort in the kitchen. A win all around!
So if you need something to make you feel cosy while you snuggle under a blanket this week and shake your fists at this lousy “Spring” weather, a batch of these will be perfect! I like to serve them with raspberry jam instead of strawberry because I love the tartness against the whipped cream, but really, any sweet jam will do.
3 cups self raising flour
2 teaspoons baking powder
2 tablespoons icing sugar
200ml thickened cream
1/2 cup cold water
Milk, to brush the tops
– Preheat the oven to 200°C in a fan-forced oven
– Sift the dry ingredients into a bowl and gently combine.
– Add the thickened cream and water and knead until a dough forms. I put mine in my mixer and use the hook attachment on a low speed and the dough forms in about a minute.
– Turn the dough out onto a lightly floured surface and gently knead into a square about 2cm high.
– Using a round cookie cutter, cut out rounds of dough and place on a baking tray with each round’s edges touching the one next to it. I find having them right up against each other helps them to rise upwards, though I will still get a few that attempt to rise up and sideways.
– Brush the top of each round with a little bit of milk.
– Bake in the oven for about fifteen minutes, or until golden brown on top.
Serve with jam and cream while you watch Netflix for six hours straight in your pyjama pants and a warm jumper.
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