Scones

Ok. I am going to give yet another simple recipe! I would love to make something grander, but I have been studying quite a lot lately *cough* and there have been quite a lot of chores to do (as Y's parents are away) etc etc. I am, for the first time since I got here, pressed for time.

Y loves scones. I made quite a few scones before, using Annie Leong's recipe, but he didn't raise his eyebrows. But this time, he liked them so much that he took 5 scones to work for his nibble! This is an Aussie recipe and how did they come up with lemonade in scone making I don't really know. But I guess the carbonated water in the lemonade helps to bring air in the scone hence making it lighter and fluffier... And there is no excuse not making these scones because you don't even need a measuring cup! The most difficult step is step 3, but I managed it with no problem and so should you!

Ingredients:

1. 1 part double cream
2. 1 part lemonade (I used Schweppes Original Lemonade, you can also use Sprite and 7-up)
3. 3 parts self-raising flour
4. sugar (optional)

Note: what I mean is you use the same bowl/cup/mug/glass to measure all ingredients.

Method:

• Preheat oven to 180c.
• Mix doublecream and lemonade together.
• This is the most difficult step: DO NOT TRY TO TASTE THE DOUBLECREAM AND LEMONADE MIXTURE BECAUSE YOU WILL END UP DRINKING THEM ALL.
• Pour the doublecream and lemonade into the self-raising flour (and sugar, if using). Use a table knife to mix it very lightly. I basically just let them come together a bit without them really forming into a ball.
• Pour out the dough on a clean worktop and use a rolling pin (if you don't have a rolling pin, just use a beer bottle) to very lightly roll it to about 2.5 cm thickness. Remember don't press it down, because you will squeeze out the air. Just lightly roll it so the surface got evened out.
• Use a cookie cutter (if you don't have cookie cutter, just use a knife) to cut out the scones. Remember don't twist the cookie cutter when cutting out the scones, if you want to get a lovely crack on the sides (the lovely crack is later for you to cut up the scone easily and put in clotted cream and jam).
• You can brush some milk on top.
• Put in oven to bake for 15 - 20 minutes.
• Serve with clotted cream and strawberry jam.