Recipe File: Sneak Peek: Bread
Lemonade Scones with Blackcurrant Jam
Ingredients:
3 cups SR flour
300ml lemonade
600ml thickened cream
1 jar Blackcurrant jam
Method:
Line a baking sheet with silicone paper. Pre-heat oven to 230 degrees Celsius.
In a large mixing bowl, make a well in the centre of the flour and pour in the lemonade and the cream.
Use a fork to bring the flour in and then turn onto a floured board and knead lightly. The trick to good scones is to work quickly and lightly, so remember gently does it.
Press out dough and using a scone cutter or drinking glass, cut rounds to form the scones.
Place onto a baking paper lined scone tray and bake in a hot oven for 15 minutes until golden brown. Alternatively, press the dough into a lamington tray and score into squares. Bake for 15 – 20 minutes in a hot oven.
Let the scones cool on the tray for 5 minutes, before removing to a cake rack to cool completely.
Whip the remaining 300ml cream until thick. Split the scones in half, top with blackcurrant jam and whipped cream.
Makes approximately 24 large scones.
Cost: approximately $3.55 or 14c per scone
3 cups SR flour
300ml lemonade
600ml thickened cream
1 jar Blackcurrant jam
Method:
Line a baking sheet with silicone paper. Pre-heat oven to 230 degrees Celsius.
In a large mixing bowl, make a well in the centre of the flour and pour in the lemonade and the cream.
Use a fork to bring the flour in and then turn onto a floured board and knead lightly. The trick to good scones is to work quickly and lightly, so remember gently does it.
Press out dough and using a scone cutter or drinking glass, cut rounds to form the scones.
Place onto a baking paper lined scone tray and bake in a hot oven for 15 minutes until golden brown. Alternatively, press the dough into a lamington tray and score into squares. Bake for 15 – 20 minutes in a hot oven.
Let the scones cool on the tray for 5 minutes, before removing to a cake rack to cool completely.
Whip the remaining 300ml cream until thick. Split the scones in half, top with blackcurrant jam and whipped cream.
Makes approximately 24 large scones.
Cost: approximately $3.55 or 14c per scone