Scones single

Back in May, when I hastily entered the baking competition at the upcoming Royal Show (aka, The Ekka), I did not expect the time to roll around so quickly.  (Not sure why?  It always does….)  In just a few short weeks, I need to front up at the RNA Showgrounds and present my goodies.

One entry is in the ‘scone’ category.  Interestingly, I selected that category even though I do not often make scones.  The last time was back in January (pumpkin scones to celebrate Australia Day).  So with limited practise under my belt, I reached for my trusty Belinda Jeffery baking book – and to the Lemonade Scones recipe that I knew worked well.  Around the same time, I read Y’s post for sarsaparilla scones (using the same basic recipe) and knew this would be the version I use for my entry.

I am quite partial to scones recipes that incorporate cream to replace butter and milk.  As I am fairly heavy-handed, the cream allows me to mix the dough more quickly with less risk to over-working – the #1 hurdle to making light, fluffy scones.  The recipe uses a blend of plain and wholemeal (whole-wheat) flour.  I may incorporate only plain flour for my entry.  The wholemeal flour introduces a different texture, crumb, taste and finish that may not be what the judges are looking for.  Though do not get me wrong, they are still delicious with that plain/wholemeal flour combination.

The scones are light (thanks to the lemonade), and take on a nutty flavour (from the wholemeal flour), and with the addition of fruit, you may be fooled into thinking you are eating something moderately healthy – just ignore the cream quotient!

If you are creative like Y @ Lemonpi, try your own flavour soft drink (soda) or stick with Belinda’s classic formula.  You will not be disappointed.  Perfect with a lovely cup of tea!  Very British.

Lemonade scones set

{ Lemonade Scones }
Recipe by Belinda Jeffery

* Ingredients *
2 1/2 cups or 375g self-raising flour
1 cup or 160g wholemeal self-raising flour
1/3 cup or 75g caster sugar
1/2 teaspoon salt
100g dried fruit
1 cup or 250ml cream
1 cup or 250ml lemonade

* Directions  *
Preheat oven to 200C or 390F.   Combine both flour, sugar, salt in a large bowl. Make a well in the middle of the flour mixture and pour in the cream and lemonade.  Stir everything together with a wooden spoon and then use your hands to bring the dough together.  Tip out onto a floured surface. Pat the dough out to a 5cm / 2 inch thickness, and use a scone cutter to stamp out the scones.  Brush tops with milk or cream and bake for 20 minutes until golden.

Makes 18