Weekend Baking - The Perfect Scone Recipe

The 'Vintage Movement' (ie. raiding Nana's china collection for miss matched tea cups and cake stands or scouring our local Charity store for vintage clothing and mid century furniture) has resurrected our love of food from the past. Scones, Sponges, Finger Sandwiches, Cup Cakes, its no secret, they are all back.

I have committed myself to baking the perfect sponge this year which means a large, fluffy sponge with the perfect crumb and NO EGG TASTE - all of which have been challenges in the past... Anyone out there with a secret recipe, I am all ears. I've tried it all from whisking the egg whites to a meringue, incorporating the egg and four mix gently by hand, made sure eggs were at room temp and still had very little success.

That said the scone recipe I swear by is so simple and easy... for anyone that has struggled in the past, give this recipe a go pick up some delicious fair trade tea, good quality jam and cream and enjoy your afternoon! 

Lemonade Scones

1 x 375mls can lemonade
1 x 300mls cream 
4 cups SR flour
1.5 tsp Salt

Preheat Oven to 200 degrees Celcius

In a large bowl sieve the flour and salt. Add Cream and Lemonade  and gently mix by hand to form a nice dough in the bowl (please be gentle). Flour your surface and turn the dough out of the bowl then very gently knead until the dough is formed, do no flatten the dough out just fashion it onto one big round with a height of at least 1 inch, the higher the dough the higher your scones.

Prepare your baking tray with lining

At this stage you can cut the scones with a large knife creating square scones or grab a round cookie cutter and cut out rounds of dough placing them on the baking tray so that they are just touching - this helps the scones to grip together and rise. Brush with milk and bake for 15 mins or until golden risen.

ENJOY with whipped or clotted cream and jam.

Jenny's Bake Shop - etsy