Scones are 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. - Peta
No: Egg / Nuts
Contains: Gluten / Dairy
Preparation Time 10 minutes
Cooking Time 20 minutes
Makes 18 scones
Can be frozen
- self raising flour - 750g, plus extra for dusting
- baking powder - 1 tsp
- sugar - 50g
- cream - 200g
- soda water - 100g
- vanilla - 1 tsp, extract
- milk - 2 Tbsp, for brushing over the top
- Preheat oven to 180C and line a baking tray with baking paper.
- Place flour (750g) and baking powder (1 tsp) into the bowl. Mix Speed 4 / 10 seconds.
- Add sugar (50g), cream (200g), soda water (100g) and vanilla extract (1 tsp) to the bowl. Mix on Speed 5 until only just combined. Do not over mix the dough. You want it to only just come together as you will need to shape it before cutting. If you handle the dough too much you won't have soft fluffy scones. If the mixture is dry add a drizzle of soda water.
- Sprinkle a little flour onto the bench.
- Remove dough from bowl and shape on the bench with the flour. You want the dough to be about 2-3cm high. Allow to sit for 10-15 minutes.
- Cut as many shapes as you can from the dough using your cookie cutter. Each time you reshape and cut from the dough, the denser the scone will be. You can dust the cutter in flour to avoid it sticking to the dough. When cutting the scones, avoid twisting the cutter. Just press down firmly to cut the scone.
- Place the scones onto the baking tray close together.
- Brush with milk (2 Tbsp) over the top.
- Bake for 18-20 minutes depending on the size you have made them.
- For crusty topped scones allow them to cool at room temperature on a wire cooling rack, or for soft crust scones cover with a tea towel.