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Monday Munchies #12

The Afternoon Tea-ish theme continues this week with scones, but not just any scones, these are the kind of scones I have always been fearful to try: Lemonade scones. However, seeing the recipe in this month's Delicious magazine gave me pause, so I decided to chance my cooking arm!! Beware though, these scones are big, big and fluffy and as light as air. MrsDrWho's only complaint is that there were mouthfuls without white chocolate, so I think more than doubling the chocolate content is warranted.

White Chocolate Scones -makes 8 large scones
  • 3 cups self-raising flour
  • 1 cup lemonade
  • 1 cup thin pure cream
  • 50g white chocolate-MrsDrWho thinks 150g to get some with each bite
  • 50 ml cream extra
  • strawberry jam for serving
Preheat oven to 190*C and line a tray with baking paper.Sift the flour into a bowl, make a well in the centre and add the cream, lemonade and chocolate. Stir with a knife and then bring together with your hands. Don't really knead, be gentle!!Turn out onto a floured surface and roll or press out to2.5cm thickness. Here I deviated from the recipe, they said to cut out eight round scones with a 5cm cutter, but I made a  disc shaped dough and then cut it into eight wedges. Use the extra cream to brush the top of each scone. When I make these again I will make 12 or 16 from the same mixture.

Place carefully on the tray and bake for about 12 minutes, or until risen and golden. Cool on a wire rack and then serve dusted with icing sugar, filled with jam and maybe a dollop of cream on the side. MrsDrWho ate hers plain, and I tasted one too, I can eat these, and they were truly delicious!!!

Scones and jam

Comments

Linda

oh these sound divine, lemonade cream and chocolate all in a scone!! it is so different to ye old CWA recipe, how wonderful, I must add them to my list of things to try.

Rose Red

I can't believe that scones can be made with just those ingredients!! (well, I can, because clearly you did, but I think you know what I mean!). Wow! I've always heard that lemonade scones are pretty much no-fail, so I really must try them. Lucky I'm doing the grocery shopping tomorrow, so I can pick up a nice new bottle of jam!

Monika

Mmm, I love scones and biscuits, but rarely make them.

Jan

That's really not a new recipe at all, but I saw it in Delicious and in some other place in the last few weeks.

Personally, I don't use it. It's too sweet for me but my grandmother always put sugar in her scones and an egg and kneaded them too.They were hard as cricket balls. I don''t sweeten scones at all.

2 cups SR flour
about a cup milk.
pinch of salt.

If you like them a bit richer, rub in a couple of tablespoons of butter or add it melted at end. That's why I say about a cup of milk. Nothing melted needs more milk.

Put dry ingredients in a bowl and make a well in centre. Pour in liuid and mix with a flat bladed knife. Old fahioned bone handled dinner knives work well.

When combined, put a piece of baking paper on a scone tray or flour tray well. Tip all the mix onto tray and sort of flatten with fingers. With a floured knife, cut into pieces but don't move them apart. Pushing against each other helps them rise. Use scone cutters if you want to impress someone. LOL Brush tops with milk or egg/milk mix if deeper colour is needed.

Cook till brown in a very hot oven.

When I was about 10, I used to make these in a fuel stove on holidays for morning tea.. I tried to get oven very hot when I lit it in the morning for breakfast and had cooking time down to about 6 minutes. Probably about 20 minutes now in our advanced modern stoves.

Serve with butter and jam, jam and cream, honey, whatever.

Variations: (1)half wholemeal SR flour. (2)Cheese, grated in mix and on top (3) Put some orange juice on top and sprinkle it with sugar. (4) Finely chopped ham and gerkhins in mix and cheese on top. (5) sultanas in mix. (6) roughly chopped dates added to mix. Don't cut too small. (7) use your imagination.

My grandmother used to use a similar mix when she visited us on Sundays. She fried them in dripping and served them with golden syrup. These were called Johnny cakes and were delicious. of course, I haven't used dripping in very many years! Otherwise she made us pikelets.

But scones aren't hard.

Lois

I've had the basic recipe for these lemonade scones sans the white chocolate for ages, but never made them. I think you've just given me the incentive!!

Larjmarj

Mmmmm...I would love to go face down in a plate of these. I feel a snack attack coming on. ;-)

My baking is almost as bad as my sewing. Therefore....bakeries.

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