A scone is like a small cake, though in America they often refer to them as a biscuit. Either way, the scone originated in Scotland and the name was derived from the Scottish Gaelic word ‘Sgonn’ meaning a ‘block’. I like to pronounce scone to rhyme like ‘gone’ rather than ‘bone’. However you say it you can’t beat the great taste of them, particularly when they are served with jam and cream and a nice cup of coffee or tea. They are also particularly nice when just out of the oven and you cut one in half and melt a dob of butter on it – yum.
Scones
Notes
Utensils Required Mixing Bowl, Mixing Spoon, Baking Tray (I do like to use baking paper – it saves the scones sticking to the tray, but you can spray the tray with an oil to help the scones not to stick), Plate with knife Serve with jam and cream. Leftovers: I doubt there will be any leftovers, but scones can last for a couple of days.
Ingredients
- 4 cups (500g) self-raising flour
- 1 1/4 cups (300ml) cream (full cream or lite)
- 1 cup (250ml) lemonade
- Optional Sweet Flavours: For added sweetness you could add a handful of dried fruit like sultanas or dates.
- Optional Savoury Flavours: Scones are versatile and can be turned from being a sweet treat into a savoury treat simply by substituting soda water for the lemonade. Then for different flavours add a handful of tasty grated cheese to make a cheese scone or mashed pumpkin to make a pumpkin scone.
Instructions
- Pre-heat your oven to 220oC.
- Line baking tray with baking paper.
- Put flour into bowl and make a well in the centre of the flour.
- Pour cream and lemonade into the well.
- Mix to a firm dough being careful not to overheat.
- Roll the dough out and cut the dough into pieces with a scone cutter. (If you don’t have a scone cutter just use a knife). Scones are usually round but you can make them square – they taste just as good.
- Arrange the pieces fairly close together, maybe have about 1cm away from each other.
- Bake until golden brown, about 10-15 minutes.
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