Light, fluffy and delicious = perfect scones!
Ingredients
- 250ml low-fat cream
- 375ml low joule lemonade
- 650g (4 cups) Self-raising Flour
- 1/4 tsp Salt
- 100g extra self-raising flour
- milk to brush
- Low-fat cream & jam to serve
Step 1
Preheat the oven to 180°C.
Step 2
In a large bowl, combine all ingredients to make a soft dough.
Step 3
Tip dough out onto a liberally floured bench. Sprinkle flour over dough and bring together gently. Press dough out to 2-3cm height with hands.
Step 4
Cut rounds of pastry with a 6cm round cutter.
Step 5
Place in each muffin hole.
Step 6
Place rounds of dough around the base of the Muffin Tray so their sides touch.
Step 7
Brush the tops with milk.
Step 8
Bake for 15 minutes, or until cooked.
Step 9
Remove from oven and allow to cool on a rack for 5 minutes.
Step 10
Serve with whipped cream and jam.
Chef’s Tips
Using full cream products gives the scones a longer shelf life because of the fat content.
Ingredients
Method
- Preheat the oven to 180°C.
- In a large bowl, combine all ingredients to make a soft dough.
- Tip dough out onto a librally floured bench. Sprinkle flour over dough and bring together gently. Press dough out to 2-3cm height with hands.
- Cut rounds of pastry with a 6cm round cutter.
- Place in each muffin hole.
- Place rounds of dough around the base of the Muffin Tray so their sides touch.
- Brush the tops with milk.
- Bake for 15 minutes, or until cooked.
- Remove from oven and allow to cool on rack for 5 minutes.
- Serve with whipped cream and jam.
Notes
Chef's Tips
Using full cream products gives the scones a longer shelf life because of the fat content.
