Though scones are one of the most basic of recipes, there is something of an art to making the perfect scone. Today's recipe is fit for a queen and requires just four ingredients! Once you make these they will be your go to recipe forevermore because not only is the recipe simple, the result ensures feather-light scones that come up perfect every time and bonus - they are vegetarian friendly too!
Please click here "Secrets to the Perfect Scone" for my post on no-fail scone baking tips because they will really help you get the best baking results.
If you like, add a 1/2 cup of whatever you like to the scone dough to make your own custom variations but this simple version is my personal favorite. This recipe is great to get the kids in on as well and there is hardly any clean up.
Be sure to use COLD and freshly opened lemonade as this creates the lightness and aerates the scone
Do not over handle the scone dough as this will result in a dense scone
These are best eaten fresh out of the oven or the same day they are made. However you can reheat them in the microwave. Store in an airtight container to maintain freshness and quality.
YOU WILL NEED
2+1/4 cup plus 3 tablespoons | 325g | 11.5 ounces self-raising flour
2/3 cup cold lemonade/Sprite etc. (fizzy and cold not flat or warm)
2/3 cup thickened cream (both regular and light cream work in this recipe)
1 tablespoon caster sugar (optional but enhances the flavour)
A little extra flour for flouring your work surfaces
Preheat oven to 225°C /435°F.
Keep a baking tray ready covered with foil and lightly floured.
In a large bowl combine all ingredients together. I like to use a spatula to mix everything together. If the dough is still too wet, you can add 1 tablespoon at a time of flour to get the correct consistency, which is where it doesn't stick to your bowl.
Divide the dough into 3 equal portions.
On a floured board or dinner plate take one of the balls. Sprinkle a little extra flour on top of the dough and lightly and quickly pat into a thick circle. (It does not have to be perfect and should not be made too flat.)
With a sharp knife cut into four quarters and place on your prepared baking tray.
Repeat the same process with the two remaining balls of dough.
Place the cut dough close together on your prepared baking tray and bake for about 12-15 minutes or until they just begin to look golden on the top - they should not colour too much on the top. They are done when they sound hollow when tapped ON THE BOTTOM OF THE SCONE.
Serve warm with whipped/clotted cream & jam or lashings of butter!
MAKES 12 DELICIOUS SCONES
If you try this recipe be sure to tag me in so I can see your creations @eatinstylebyferitta