I love a good scone. It makes me think of Aussie country wives of my grandmother’s generation, who would have morning tea ready and waiting for their hard-working husbands. I’m sure I have a very romantic notion of what it was like to live in that period, far from reality!
And besides, a scone is a jolly good vehicle for jam and cream!
I was recently given a recipe for cream and lemonade scones, and though the original ‘rubbing soft butter into flour’ version is easy, this is a cinch — and I think the scones are lighter and fluffier. I wonder what the taste-testers at the Country Women’s Association would think!
Cream and lemonade scones
3 cups self-raising flour
1 cup thickened (pouring, not double) cream
1 cup lemonade
Simply combine ingredients in a bowl, and turn out onto a floured surface. Knead lightly to ensure mixture is combined properly, and pat into a flat cake (no need for a rolling pin!). Cut rounds, place onto an oven tray and brush with milk (gives the scones a lovely golden colour) and into a hot 180 degree celsius oven, for 12-15 minutes. Serve with your favourite jam and whipped cream (beat with a little caster sugar and a dash of vanilla essence).
One of my favourite range of jams is by Jam Lady, made in the Yarra Valley — this one is Rhubarb and Cinnamon. A family member once gave me a Raspberry and Rhubarb jam for Christmas a couple years ago. Easily the best jam ever, and I haven’t been able to find it since… I’ll keep looking! Or perhaps I should just make it myself!
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