Scones

scones1

Sometime ago when I was still carefree and young, I used to work for a company that sold telecommunication services.

I’ve been with the company for over a year and we had just finished learning about this new product.

Our trainer, Angela, had decided to cook Scones as an end of training present for us.

At this stage, I have only been in Australia for about 2 years and haven’t really tasted that many foods that the country had to offer. I never knew what Scones was before this day.

The moment, I had my first bite, I was in love.

I had to have the recipe!

I couldn’t believe that this recipe only consisted of three ingredients!

I know, three ingredients.

She said this is idiot-proof scones.

After my friends would have a bite, they would ask me what of kind of stuff I used, and every time, they couldn’t believe either that I only used three ingredients.

As time passed by, I slowly added some more ingredients to make them a bit different, like choc-chip, different kinds of fruits, nuts, etc.

But because of the idiot-proof base recipe, I was able to get crazy with my scones.

 

Cooking Time: 45 mins

Cuisine: Scottish

Serves: 6-8

 

Ingredients:

3 cups self-raising flour

1 cup thickened cream

1 cup lemonade (soda water)

Extra flour for dusting

Double Thick Cream (To Serve)

Jam (To Serve)

 

Method:

  1. Preheat oven to 180 degrees Celsius.
  2. Grease a baking pan with butter, or essentially, cover it with baking paper.
  3. In a bowl, mix flour, cream and lemonade until well combined. They should look almost like a dough-y kind of batter.
  4. On a clean flat surface, dust it with flour and pour batter on surface.
  5. Knead batter for about two minutes. You can constantly dust batter with self-raising flour to keep it from sticking to the surface. It’s okay if the batter is still sticky after two minutes.
  6. Roll batter into small balls (or shapes) of your desired size.
  7. Place scone balls onto baking tray.
  8. Bake for 30 min or until scones have risen and become golden.
  9. (Plain Scones) Best served fresh with a serving of Double Thick Cream and Jam