The very first time I made scones was in kindergarten. We had it at school one day and I begged my mom to make some more. She asked my teacher for the recipe and we made them. After we ate them all up, I decided I never wanted to have scones again.
Fast forward a couple decades. When we arrived in Australia, I was introduced to a completely different food culture involving things like morning/afternoon tea and scones with jam and cream. The former quickly became a part of our routine but I scones still lacked appeal so I never bothered. Until my sister came for a visit that is. She was bent on having scones with jam and cream, and one day she got some pumpkin scones and shared them with me. They were quite tasty.
The other day, I came across this recipe a friend shared on Facebook. It had 3 ingredients and seemed easy enough to make, so after twenty years, I'm finally making scones again.
3 cups self-raising flour, sifted
1 cup cream
1 cup lemonade (of the Aussie variety, aka 7up/Sprite)
Dash of salt
1. Mix all the ingredients in a large bowl using a butter knife.
2. When fully mixed, sprinkle a generous amount of flour on your working surface and pour scone mixture out. Sprinkle more flour on top of the dough.
3. Gently press down into the mixture until it is the desired height (about 1 inch).
4. Using a scone cutter, cut rounds out of the dough and transfer onto a baking tray lined with baking paper.
5. Bake at 190-200C for about 10 minutes.
These scones are light and fluffy. I wish they could be a little buttery, but it was such a simple recipe I won't complain.
Dust the cutter (or knife) with flour first for easier cutting and transferring.