Wendy's Kitchen Table

There is nothing more inviting than a Devonshire tea. On a cold winters afternoon nothing beats warm scones smeared with strawberry jam and dolloped with cream, served with a pot of tea.
Super easy, super tasty! These scones just fly off the plate and have the WOW factor! Follow the tips below and soon you too will be making sensational scones.

 

INGREDIENTS
3 cups self-raising flour
pinch of salt
1 cup cream
1 cup lemonade (good quality: Sprite or Schweppes)

 

METHOD
1. Preheat oven to 220˚C or 200˚ C fan-forced.
2. Line a tray with baking paper.
3. Sift flour and salt into a large bowl. Make a well in the centre. Pour in cream and lemonade.
4. Mix with a knife until mixture comes together. If it feels sticky add more flour. Turn dough onto a lightly-floured surface. Knead gently 4 - 5 times. Flatten the dough out with the palm of your hand until it is 3-4 cm thick.
5. Cut scones into rounds using a 5cm pastry cutter. Arrange scones side by side on a baking tray.
6. Bake for 10-12 mins until golden.
7. Remove from oven and immediately wrap them in a clean tea towel. Wrapping the scones keep them warm and give them a soft crust.

Serving Suggestion: Serve with thick whipped cream and strawberry jam.
Tips for making sensational scones:
*Use cold ingredients. Cold cream, cold lemonade.
*Don’t knead the dough for too long. Less is best. You are not making bread. If the dough is over worked, the gluten in the flour will develop which will cause the scones to be tough in texture and heavy.
*Arrange scones side by side on the baking tray, so that they are touching each other. This helps to keep the sides of the scones straight and even as the scones cook. They also rise higher than scones spread out.
*The best way to tell if scones are cooked is to tap the top of one with your finger-tips - if it sounds hollow when tapped, they are ready.