3 Cups Self Raising Flour (with a tsp salt added) 1 Cup Cream 1 Cup Lemonade.
1. Preheat oven to 200-220.C (depending on oven), preheat tray in oven. 2. Sift flour into bowl. 3. Mix cream and lemonade in a jug. 4. Cut wet mix into dry with a butter knife. Lightly, no more than 30 seconds, do not over do this, until it forms a sticky dough. 5. Roll out onto a well floured board. Shape into a 2.5cm (1inch) round, use a sharp scone cutter to push out scones. 6. Place them close together on heated tray. Bake for 12-15 minutes.
*Do not over mix scone dough. *Do not underestimate the importance of high scone dough rounds.
3 Cups Self Raising Flour (with a tsp salt added) 1 Cup Cream 1 Cup Lemonade.
1. Preheat oven to 200-220.C (depending on oven), preheat tray in oven. 2. Sift flour into bowl. 3. Mix cream and lemonade in a jug. 4. Cut wet mix into dry with a butter knife. Lightly, no more than 30 seconds, do not over do this, until it forms a sticky dough. 5. Roll out onto a well floured board. Shape into a 2.5cm (1inch) round, use a sharp scone cutter to push out scones. 6. Place them close together on heated tray. Bake for 12-15 minutes.
*Do not over mix scone dough. *Do not underestimate the importance of high scone dough rounds.
You can have massage heaven, if you can make it to Melbourne. I am looking for practice volunteers.
3 Cups Self Raising Flour (with a tsp salt added) 1 Cup Cream 1 Cup Lemonade.
1. Preheat oven to 200-220.C (depending on oven), preheat tray in oven. 2. Sift flour into bowl. 3. Mix cream and lemonade in a jug. 4. Cut wet mix into dry with a butter knife. Lightly, no more than 30 seconds, do not over do this, until it forms a sticky dough. 5. Roll out onto a well floured board. Shape into a 2.5cm (1inch) round, use a sharp scone cutter to push out scones. 6. Place them close together on heated tray. Bake for 12-15 minutes.
*Do not over mix scone dough. *Do not underestimate the importance of high scone dough rounds.
Comments 11
Glad you are enjoying Mondays.
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3 Cups Self Raising Flour (with a tsp salt added)
1 Cup Cream
1 Cup Lemonade.
1. Preheat oven to 200-220.C (depending on oven), preheat tray in oven.
2. Sift flour into bowl.
3. Mix cream and lemonade in a jug.
4. Cut wet mix into dry with a butter knife. Lightly, no more than 30 seconds, do not over do this, until it forms a sticky dough.
5. Roll out onto a well floured board. Shape into a 2.5cm (1inch) round, use a sharp scone cutter to push out scones.
6. Place them close together on heated tray. Bake for 12-15 minutes.
*Do not over mix scone dough.
*Do not underestimate the importance of high scone dough rounds.
ENJOY.
Reply
Massage heaven. Mmm. Gimme some of that!
Reply
3 Cups Self Raising Flour (with a tsp salt added)
1 Cup Cream
1 Cup Lemonade.
1. Preheat oven to 200-220.C (depending on oven), preheat tray in oven.
2. Sift flour into bowl.
3. Mix cream and lemonade in a jug.
4. Cut wet mix into dry with a butter knife. Lightly, no more than 30 seconds, do not over do this, until it forms a sticky dough.
5. Roll out onto a well floured board. Shape into a 2.5cm (1inch) round, use a sharp scone cutter to push out scones.
6. Place them close together on heated tray. Bake for 12-15 minutes.
*Do not over mix scone dough.
*Do not underestimate the importance of high scone dough rounds.
You can have massage heaven, if you can make it to Melbourne. I am looking for practice volunteers.
Reply
Sadly I'm on the wrong continent. :)
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3 Cups Self Raising Flour (with a tsp salt added)
1 Cup Cream
1 Cup Lemonade.
1. Preheat oven to 200-220.C (depending on oven), preheat tray in oven.
2. Sift flour into bowl.
3. Mix cream and lemonade in a jug.
4. Cut wet mix into dry with a butter knife. Lightly, no more than 30 seconds, do not over do this, until it forms a sticky dough.
5. Roll out onto a well floured board. Shape into a 2.5cm (1inch) round, use a sharp scone cutter to push out scones.
6. Place them close together on heated tray. Bake for 12-15 minutes.
*Do not over mix scone dough.
*Do not underestimate the importance of high scone dough rounds.
Reply
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