Tuesday, 25 June 2013

Easy Scones - Australian version

It was a very early start for me this morning and it has been a long day full of crocheting & baking (with no nap time...) and as I write this post, I can feel my eyes slowly shutting down for the day, apologies for any typos or confusing sentences!

I woke up at 5am for my morning prayer and decided afterward that I wanted to eat fresh scones for breakfast. Full of energy, I looked to a winning scones recipe from the CWA. After reading through the method, my energy and enthusiasm seemed to disappear. The CWA has no place in the early hours of the morning, sorry lovely old ladies. Before giving up and going back to sleep, I had a quick flick through the Australia's Greatest Recipes book and found a super simple scone recipe. This was my very first time actually making scones and they tasted just like home. My Mum has told me before that the gift of scone making is passed down through every second generation of Leigh Women, from what I remember of my Mum's story is that, Nanna Leigh (my great, great grandmother) made delicious scones, Nanna Leigh's daughter Nancy did not get the scone making gene, Nancy's daughter Beverly (my wonderful Nan) did get the sought after gene and her daughter Leesa (my precious Mother) did not. However, I still think my Mum makes delicious scones but still there is still a great expectation for this talent to be passed down to myself or my sisters. I may have passed the test, but will have to wait for judgment until I make them for my family back home in Australia.





Key is to not over mix the mixture, this will allow them to rise. Also, you must sift the flour. 

Anyway, here is the recipe...

Ingredients

3 cups SR Flour
1 cup whipping cream
1 cup lemonade (7up, sprite)
pinch of salt 

- Preheat oven to 220C (200C fan forced) and line a baking tray with baking paper
- Sift the flour and salt into a mixing bowl
- Make a well in the centre and add the lemonade and cream
- Stir with a knife until just combined
- Turn onto a lightly floured surface and press into a circle around 3.5cm thick
- Cut out using a round cookie cutter, pushing in excess as you go
- Lightly brush with milk and bake for 12-15 minutes or until pale golden and cooked through
- Serve with Jam and whipped vanilla cream.

If you like a soft crust on your scone, leave a tea towel over them for a few minutes after coming out of the oven. 



A special Thank You to my Mum who isn't afraid of getting up early and baking. If it wasn't for her enthusiasm whilst cooking, I never would have made these scones this morning! 

Everyone in the house loved the scones, I was told that it reminded them all of their home England (little do they know that these scones were purely Aussie).

Happy baking!
Melanie xo