Those of you who make English style scones may shudder at this recipe – I must admit it is one big ol’ scone shortcut but I wouldn’t post it if it wasn’t great and the result was not up to par with the more traditionally made scones. And they would be the scones you have with jam and cream, those you would have at a Devonshire Tea at a small inn or tea house on a drive through the country.
They produce a light and fluffy scone, just barely sweet and perfectly ready for your finest strawberry preserves and a good dollop of whipped cream (and a good cup of tea of course!).
Ingredients
4 cups of Self Risiing Flour
300 mls of whipping cream
300 mls of lemonade (Sprite/7UP to those of you in the USA)
Preheat oven to 180c/360f.
Sift flour in bowl. Make a well in flour and pour cream and lemonade in. Mix with a knife (this allows air to get through).
When the mixture comes together pour on floured bench and knead for about 1-2 mins. (not too long – the longer you knead the dough the more dense the scones become – they should be light and fluffy).
Flatten out with rolling pin or hand to about 1 inch thick and cut into shapes using a cookie cutter or glass (I use a floured champagne glass).
Bake for 12-15 mins – until they rise and brown slightly.
Source: Mr Micheal O’Neil 
© 2012, Michelle. All rights reserved.
