Scones

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Scones are always a big hit in most households. I have never had a great deal of success with them until recently. Lemonade scones are something I have been making for years (as has almost everyone I know) and this recipe is a slight change from them. It uses soda water and sugar in place of lemonade to reduce the amount of overall sugar.

There are some tips to scone making which are important to remember – 

  • Do not over mix the dough. You want it to only just comes together as you will need to shape it before cutting. If you handle the dough too much you wont have soft fluffy scones.
  • Allow the dough to sit for 10-15 minutes prior to cutting. This allows for a more even rise.
  • Try and cut as many scones from the dough the first time. Each time you reshape and cut fro remaining dough, the denser the scone will be.
  • Dust the cutter with flour to avoid the dough from sticking to it.
  • When cutting the scones, avoid twisting the cutter. Just press down firmly to cut the scone.
  • Place the scones close together on the baking tray.
  • You can use 400g of lemonade in place of the sugar and soda water.
  • For a crusty topped scone allow them to cool at room temperature on a wire rack, for soft crust scones cover with a tea towel.

I was fortunate to be given some If You Care Parchment Baking Paper to test out and I absolutely love it particularly for these scones and items like biscuits. 

My jam recipes:

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Make them the old fashioned way – sift the flour and baking powder into a large bowl. Add sugar and mix to combine. Make a well in the middle of the dry ingredients and pour in the liquid ingredients. Mix using the blunt side of a butter knife by making cutting motions through the dough until just combined. Follow remaining steps.

 

Scones
Yields 18
A light and fluffy scone with a hint of vanilla.
Print
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 750g self raising flour, extra for dusting on the bench
  2. 1 teaspoon baking powder
  3. 50g sugar
  4. 280g/300ml cream
  5. 400g soda water
  6. 1 teaspoon of vanilla extract
  7. 2 tablespoons of milk, for brushing over the top
Instructions
  1. Preheat oven to 180 degrees.
  2. Line a baking tray with baking paper.
  3. Place flour and baking powder into the bowl.
  4. Blitz on speed 4 for 10 seconds to aerate the flour.
  5. Add remaining ingredients excluding the milk that is to be brushed over the top of the scones.
  6. Blitz on speed 5 until only just combined.
  7. Sprinkle a little flour onto the bench.
  8. Remove dough from bowl and shape on the bench. You want the dough to be about 2-3cm high.
  9. Cut as many shapes as you can from it using a circle cutter. You can dust the cutter in flour to avoid it sticking to the dough.
  10. Place the scones onto the baking tray close together.
  11. Brush with ilk over the top.
  12. Bake for 18-20 minutes depending on the size you have made them.
  13. I got 18 scones with my cutter.
Notes
  1. Do not over mix the dough. You want it to only just comes together as you will need to shape it before cutting. If you handle the dough too much you wont have soft fluffy scones.
  2. Allow the dough to sit for 10-15 minutes prior to cutting. This allows for a more even rise.
  3. Try and cut as many scones from the dough the first time. Each time you reshape and cut fro remaining dough, the denser the scone will be.
  4. Dust the cutter with flour to avoid the dough from sticking to it.
  5. When cutting the scones, avoid twisting the cutter. Just press down firmly to cut the scone.
  6. Place the scones close together on the baking tray.
  7. You can use 400g of lemonade in place of the sugar and soda water.
  8. For a crusty topped scone allow them to cool at room temperature on a wire rack, for soft crust scones cover with a tea towel.
The Road to Loving My Thermo Mixer http://trtlmt.com.au/
 

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By |2017-06-12T11:21:38+00:00August 16th, 2014|Categories: Bread, Lunchbox, Sweets|2 Comments

About the Author:

Peta
Peta is a mum to three gorgeous and very energetic young boys. She loves everyday food that is achievable for a busy family, and has a passion for involving children in cooking.

2 Comments

  1. Kate August 24, 2014 at 12:53 pm - Reply

    How long will these stay fresh if in an air tight container or could I freeze some?

    • Peta August 30, 2014 at 5:56 pm - Reply

      You can certainly freeze. I find they are good the next day. After that they will require some warming to feel soft and fluffy.

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