I wish I could say the recipe for these scones has been passed down for generations in my family, however, truth be told I am not sure the true origins of this particular recipe at all, only that it was jotted down on a piece of paper from a hairdresser named Barbara, who in turn passed them onto a lovely woman named Shirley – who in turn passed it on to me. These scones are everything a scone should be – golden brown and deliciously light. Serve them warm from the oven with lashings of butter, your favourite jam and a big dollop of cream.
The recipe I received was written in a very basic form without directions at all – so I had to figure out how to combine everything as I went along. I do feel that there was a lot of flour and may omit 100g next time I make these. Don’t be alarmed – the dough looked weird, was a little sticky and I battled to get it to fully cling together. Whatever you do don’t let this deter you – and don’t try to knead or overwork the dough or you may end up with tough scones.
Makes about 12 medium scones
200ml Lemonade (the fizzy soft drink variety)
3 1/2 cups (about 700g) Self-raising flour
1/4 teaspoon salt
1 carton (250ml) cream
1 beaten egg for brushing the scones
Preheat the oven to 220C. In a large bowl sieve the flour and salt ( or just throw it into the bowl and give it a quick whisk!). Pour in the cream and gently cut it into the flour with a knife, then, as it starts to resemble a dough, add the lemonade and continue to ‘cut’ it into the dough before sticking your hands in and doing your best to form a lump of dough. Once you have a ball (or as close to a ball as possible), place it on a clean and lightly floured work surface and pat it out to about 2.5cm thickness before cutting into rounds with a scone cutter ( or an upside down glass). Place scones onto a greased baking tray and brush lightly with beaten egg. Bake in the oven for 10 minutes. Eat with gay abandon.