My mum always had the knack of making delicious scones. Her recipe has changed over the years, but she never ceases to make good ones! She's also taught me how to make them and people ask for them all the time.
I made some today.
Here is how I did it.
about 2.5 cups self raising flour
about 1 cup lemonade (sprite/7up for any americans who read this)
about 1 cup whipping cream (unwhipped)
a couple of spoonfuls of sugar.
Put everything into a big bowl and slowly stir it around to mix it together. You want a mix that sticks but isn't too sticky. Add flour or liquid to make a good consistency.
When it's reasonably mixed, dump it onto a floured board or bench. Give it a soft knead ensuring the outside is floury and not sticky. Don't press too hard. A soft hand gives light scones!
When that's done, lightly press it out till it's about 1cm high and cut out scone rounds with a scone cutter or a glass.
Put the scones onto an oven tray that has a scattering of flour rubbed across it (no need to grease it, just flour). You want the scones to all be touching, so don't spread them out. When they touch they have to rise up, not out!
Place your tray into a very hot oven - 230C (a bit less for fan forced, maybe 220C). A hot oven is the key, so make sure you do this!
They will cook for 15 mins or so, until they are nice and brown on top. The scones should sound hollow when you tap them.
Wrap in a teatowel and place in a bowl or basket when they come out of the oven. Do this while they're still hot.
Serve with strawberry jam and whipped cream (tip for cream, when beating, add a spoon of icing sugar (powdered sugar) just before you finish and it will help it keep its shape and stay all nice and whipped).
Scones only last a day, so make sure you eat them straight away, otherwise they can be frozen and microwaved to defrost and freshen them up.
