Every time we eat scones together, my mum tells me that my Thea Linda makes the best scones. She tells me the same story over and over again about how she remembers when she was little, Thea Linda would make scones for her fresh out of the oven. They would just melt in her mouth.
TRADITIONAL LEMONADE SCONES
- 530g self raising our plus extra for cutting out the scones
- 225g pure or thickened cream plus extra for coating
- 235g lemonade
- Preheat the oven to 220 degrees, fan forced.
- Weigh flour (530g) into the bowl and mix 3 seconds/speed 8.
- Add cream (225g) and lemonade (235g). Then set the kneading function. Knead/40 seconds.
- Tip mixture onto a floured bread mat or bench. Press it together into a at surface about 2cm thick.
- Use a scone cutter, a round mc or the rim of a cup to shape the scones. Put some our on the cutter before cutting out each piece of dough into rounds.
- Place the rounds onto a tray and make sure they are close together. Coat them with a little extra cream using a pastry brush.
- Bake in a hot oven for 10-12 minutes or until lightly browned.
- Serve scones with your choice of jam, cream, butter or gliko.
- Make your own butter with this recipe: How To Make Butter In Your Thermo Mixer
- Make your own jam using Quirky Jo’s recipe for Naturally Sweetened Strawberry Jam or Tenina’s recipe for Strawberry Vanilla Jam.
- Serve the scones with a Greek gliko such as a grape spoon sweet or a quince spoon sweet – recipes are both in the Mezze cookbook.