The secret to light fluffy scones is to work the dough as little as possible
For a delightful afternoon tea, serve up some home made scones and fill your house with the smell of fresh baking.
Scones should be enjoyed straight from your oven, with only the briefest of pauses to add fresh, creamy butter and a dollop of jam. And, if you’re indulgent, some clotted cream.
The best scones are made with lemonade.
My mother used lemonade in her scones and I still find it the easiest way to get my scones really light and fluffy. Something in the bubbles?
- 3 and 1/2 cups self raising flour
- 1 cup thickened cream
- 1 cup lemonade
- Preheat oven to 200°C/390°F (180°C fan). Line tray with baking/parchment paper.
- Combine the flour, cream and lemonade in a bowl and mix until flour is mostly combined. Do NOT over mix, it will make the scones dense. The dough should be soft and fairly sticky.
- Turn out onto a floured surface, and knead very gently just 3 - 5 times to bring dough together, then gently pat into a disc shape 2.5cm/1" thick.
- Cut into rounds or squares
- Use a knife to scoop up (avoid touching sides) and place on tray, slightly touching each other (they help each other rise).
- Brush the tops lightly with milk
- Bake for 15 minutes until golden on top. Place on rack to cool. Place tea towel over them to stop the tops from getting crusty.