Sunday arvo baking session: Lemonade scones

Daisy is about to start her annual 2 week swim school program at School tomorrow. I don’t know if it’s a small country school thing, but every year for 2 weeks they go swimming every day and get their swimming skills up. It’s one thing I have completely dropped the ball on…swimming lessons. While both kids can swim in a pool for hours, throw in some actual technique and they tend to look like drowning cats. Anyway, tomorrow! Swimming! So of course that meant that late yesterday afternoon she fell off the playground at the park and completely stuffed her ankle. A trip to ER this morning showed that it’s just a bad sprain, perhaps a fracture in the growth plates, but in any case she is completely off it…with no swimming in sights. Sigh…

So while they were at the hospital, I was anxious Mother duck at home and did what I do best when a little anxious. I baked. So naturally I could then eat baked goods. Der.

These scones have been made that many times round here. My Mum gave me the recipe and they are just too easy and too damn delicious not to whip up. Anxious or not.

Lemonade Scones

4 cups SR flour
300 mls thickened cream
300 mls lemonade

This made 24 small scones (the way I like ’em) but will make a dozen big ones.

1. Into a large bowl add the flour, cream and lemonade and give a rough mix. I didn’t have any SR flour so just added in 2 teaspoons of baking powder for each cup of flour to make a SR equivalent. Cool huh?!

2. Mix until well combined and a thick dough has formed

3. Flour your bench and tip the dough onto it giving a very quick knead with your hands…softly as she goes…just enough to get it into a ball

4. Press down into a flat 1 inch thick dough, patting away like a babies bottom

5. Get your scone cutter out (if you don’t have one you can totally use a glass with the end dipped into flour so it doesn’t stick) and cut away and place onto a lined tray

6. When you have cut out all you can, re roll that dough, then press it back out flat to get more scones out of your dough

7. I place them all onto a tray quite close to each other. They will all lean in together and join a little while cooking but easily enough that you can pull them apart

8. That’s it! I don’t add a milk or egg wash, just whack them in a hot 180 degree oven for about 15-20 mins or until golden brown on top

9. Time to whip some cream into soft peaks, and get that strawberry jam ready too

10. Pull apart and serve immediately with a good dollop of jam and cream. You can freeze extras left over (but that very rarely happens)

[gmc_recipe 10873]

Are you a scone lover?
Anxious baker?
Poor swimmer?