09 June, 2012

Lemonade Scones

I have posted like a gazillion times about blueberry on this blog. Ecspecially blueberry jam. Anyway, we're not talking about jam. We're talking about lemonade scones

No, they don't taste like lemon, neither are they fizzy. I was half expecting bubbles fizzing around my mouth when I ate these. But no, solid soft sweetness.
These scones are literally the most pillowy. Well the dough is pillowy and soft. I tried cutting the dough and my cutter had difficulty going through because the dough kept of puffing back up! I used a good effort and a half to puncture the pillow with the cutter. (Again, by pillow I mean dough!). It was literally like the dough was breathing. That sounds weird but it was so puffy and aerated you wouldn't put it past yourself when you make a batch of these yourself.
I finished my semester 1 exams for year 12! (Yee-haw!) It was the most amazing feeling after I finished, I was literally dead on the floor from relief. But, oh wait. Hold up a minute. I have a second set of exams 10 weeks from today. Kill. Me. Now. And then the biggest exams a month after. Yep, 3 sets of exams. THREE! It's cray.

Oh well. Hopefully I won't die by the end of the year. LOL. I will though, I know I will. An eighteen year old who dies from a heart attack because of the stresses of school. Take that, curriculum council.

Lemonade Scones
                  Makes 9

- 2 cups of self-raising flour
- Pinch of salt
- 150ml cream
- 150ml lemonade (or soda water if you prefer them less sweet)

Preheat the oven to 220°C. Line a tray with baking paper.
Sift the flour and salt in a bowl, then make a well in the centre. Pour in the cream and lemonade and stir until a dough is formed. Be careful to not overwork the dough, you want to make sure it stays light and soft.
Put a dusting of flour on a clean surface, and roll out the dough until it is about an inch thick. Use a cookie cutter or cup to press out round scones. Place the scones on the tray, and bake for 10-12 minutes. They should be pale with a light golden colour.
Serve with jam and cream.

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