Wed, 31 August 2016
Catherine was in the kitchen to show us how to make a batch of lemon scones.
Ingredients
450g/1lb Odlums Self Raising Flour
250ml Lemonade
250ml Fresh Cream (pouring)
To Serve
Fruitfield Jam
Freshly Whipped Cream
Method
Preheat oven to 420°C/210°F/Gas Mark 7. Lightly dust baking tray with flour.
Sieve flour into a large mixing bowl. Add the cream. With a knife, bring the ingredients together while gradually adding the lemonade.
Turn the dough onto a lightly floured surface and gently press to ½ inch in thickness.
Cut scones using a scone cutter or tumbler. Repeat until all dough is used.
Place on baking tray and bake for 10-12 mins in preheated oven until golden brown.
Cool on wire tray before serving with jam and freshly whipped cream.
Note:
If using 2⅝"/68mm scone cutter or tumbler, you will get 12 scones from this recipe.
