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 sconesNo, 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.
