Mar 29, 2010

Scones for the start of a short working week.

Hello and happy Monday.  I'm being hopeful there on the happy.  What's not to be happy about though, people - it's a 4 day working week.  Followed by another.

For some reason, I've been craving a good scone recently.  Except that I always forget to buy them whenever I'm at the supermarket.  I remember hearing many people swear by recipes that use cream or lemonade instead of the traditional butter.  So I went to google and found a recipe that uses both lemonade and cream.  I like that the liquid 'fat' is easier to work into a dough than butter which you need to crumb into the dry ingredients.  However, I think with the lack of butter, these scones are less golden than the butter based version.  You can't have everything.

Here's just about everything you need for the recipe.  I whipped out my red (of course) silicone rolling pin - just in case.

Get the dry ingredients out first.  Sift 2 cups of SR flour into a large bowl, that's 2 Babushka doll's heads worth.  I like the stainless steel bowls found at places like $2 shops.  They are light, hardy and easy to care for.  Not to mention cheap.


1/4 cup of caster sugar - or a bottom of a Babushka.



Add a 1/2 teaspoon of salt.


Then the wet ingredients - 1/2 cup of thickened cream.


Shame on me for wimping out and getting light thickened cream rather than the real deal.




At least it's a full fat half cup of lemonade.  Lightly knead into a dough.  Being careful not to overwork the mixture.


The dough - plus a couple of tablespoons of sultanas.  Just to be unpredictable and adventurous with the original recipe.


My trusty Ikea plastic chopping board toppers.  Great kneading surface with minimal mess.


Lightly knead the dough on a flour coated surface. 




Shape into a rectangle about 2cm thick.  Then use a cutter dipped in flour. 


According to taste.com.au's scone baking tips, try not to twist the cutter too much in the dough.  This may prevent the scones from rising fully.

It's a bit abstract having all those half Babushka dolls in amongst the baking.  A domesticated, Nigella-ized version of those mutilated Barbie doll artworks.

How did that thought get there? 

Glaze with milk after placing the rounds of a greased baking tray or one lined with baking paper.


Goodness - more of this low fat business. 


Bake for 15 minutes 200C on a baking tray.  Try to group the scones close together, it is meant to help them rise.  Plus, I like breaking them apart when they're cooked.




Best with a cup of tea, jam and cream.  I'm having my daily dose of Donna by way of her Strawberry and Vanilla jam as well as the red tea towel that came with a previous issue of her magazine, my dinner designator.





I see the error my low fat ways.  Real thickened cream would have sat regally on top of the jam.....  I was dreaming of King Island Cream in fact.

Never mind, if it's low fat, I can have double helpings of cream on top.

4 comments:

  1. I've never heard of adding lemonade to scones. I'll have to try this. :)

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  2. I read about this recipe ages ago on Vogue and tried it and it was fantastic! hehe yes I like clotted cream the best but it's so hard to find here!

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  3. Gotta have scones with real thickened cream :) I've never made scones (not that I've made many) with lemonade. Would you use this recipe again?

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  4. I love the lemonade scone recipe - it's the easiest one ever. Adding low fat cream is fine for the scone mix but I agree - full fat is best for topping them. Preferably double. Now I have a hankering for scones...

    ReplyDelete

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