Scones (cream tea)

I’ve been thinking about writing a blog on scones for a couple of weeks now and buying some beautiful organic berry jam was all the inspiration I needed (you have to have wonderful jam and the best cream). Scones are a pretty basic food and I know a lot of you out there already know how to make them, but for those others who haven’t found the “right” recipe, or whose scones turn out like rocks then try this “Lemonade Scones” recipe. It’s an old recipe that’s been going around the traps between cooks for years, and yes it has lemonade and cream in it! Scones are not good left standing or stored in any way, cooked at the last minute and eaten straight out of the oven is the ONLY way to go. I have been informed that they freeze well and after a brief microwave are ready to eat and you wouldn’t know the difference, but I haven’t tried this. When we lived in the bush and had a huge vegetable garden, we grew youngberries, raspberries and strawberries but space is now an issue and our strawberry patch doesn’t seem to provide enough berries to make jam, so I may have to buy some fruit to make jam or buy more lovely organic jam.


Scones (cream tea)
5.0 from 1 reviews
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Recipe type: morning /afternoon tea
Cuisine: English
Author:
Prep time:
Cook time:
Total time:
Serves: 12
Light fluffy scones served with luscious berry jam and double cream
Ingredients
  • 3 cups of self raising flour sifted
  • 1 cup cream (pouring)
  • 1 cup lemonade
  • jam & double cream for serving
Instructions
  1. Heat oven to 200*C
  2. Place flour in large bowl and pour in liquid ingredients
  3. Mix lightly and until barely combined
  4. Might still be quite wet but don't worry
  5. Put some flour onto a board or your bench and tip dough onto it
  6. Add a little more flour to the top of the dough and gently work dough to form a smooth surface
  7. It should be about 2.5cm thick
  8. Cut with a scone cutter and place scones on a lined oven tray
  9. You can brush them with milk if you want a shiny top
  10. Bake in a hot oven for 15min (check to make sure they are cooked in the middle by opening one up)
  11. Place on a clean tea towel to cool and wrap to keep fresh
  12. Serve with lashings of jam and cream and hot strong tea

I have a lovely scone cutter I bought about 30+ years ago from the blacksmith shop at Sovereign Hill. Scones can be tricky to cut with a glass or other implement, dipping the tool in flour helps the cutting process.

2 Comments

  1. Ami   •  

    Lovely use of our conserve Lemmie. Thanks! Your photos of the Blueberry festival are just great. Hope you enjoyed our local hospitality.

    Cheers
    Ami
    Otway Fields
    Gerangamete

    • lemmiec@live.com.au   •     Author

      Hi Ami, the market was lovely and your jam is delicious, wish I had tried some more of your products, will have to come back!

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