Australian Scones
My take on this Down-Under delight!
Ingredients
- 5 cups flour level measures
- 1 tsp salt
- 2 tbsp OPTIONAL: white sugar not necessary but i like mine sweeter!
- 1 1/2 cup cream
- 1 1/2 cup fizzy lemonade, or sprite
- 2 cups OPTIONAL: raisins, cranberries
- 1/4 cup flour, extra for shaping scones
Instructions
- Preheat oven to 425
- Sift a total of 3 times, the 5 level measure cups of flour into a large bowl, add the salt on the last sift. Also add in the optional sugar at this time.
- Make a well in the middle of the flour mix and add the cream and fizzy lemonade.
- Using a butter knife or an icing knife as your stiring spoon, mix the ingredient well but don't over mix. The batter will be very sticky (don't be discouraged). I know it's odd to use a knife, but trust me, there is some sort of old fashioned kitchen magic in this method!
- Flour your counter and dump the sticky scone batter out. Flour your hands a bit and 'fold' the batter a few times, lightly flouring the surface each time.
- Shape the dough into a rectangle or square about 2" tall and then cut into squares with your knife.
- Flour your baking sheet and place the scones onto the sheet, not touching but close. I use a floured spatula to scoop my scones from the counter to the baking tray.
- Brush the tops of the scones with cream or milk, then bake for 15-20 minutes.
- Remove from oven and best eaten warm, but will keep for a few days in an air tight container.
Notes
FLOUR SIFTING: I don't have an actual "flour-sifter" so instead i used my mesh strainer and just shook/sifted the flour by hand.