Cream and lemonade scones are worth your while, baking it :D
I have this habit of jotting down what I've cooked and when I cooked/baked something, in my little Notebook... it can be cumbersome and annoying but I know I can be a forgetful person at times... most of the times... hehehe... and its easy to refer to at a later date...
Seems that annoying habit paid off recently....
H has been hinting that its been awhile since I last bake scones.... unsure... and didn't want to argue... all I could say was 'errrr... I think so' while in my head I was doing a 180 degree turn and thinking... 'Didn't I just bake some recently?'.
Quietly... I referred to my Notebook, and guess what? H was right. September 2009 was the last time I baked scones... time sure flies. Not wanting to keep him waiting for another 2 years...that same weekend... I made strawberry jam and baked him scones... and this was 2 weeks ago.
Last Saturday, we went out for our coffee/tea at one of Gloria Jeans' outlet... we ordered Macadamia slice and a slice of Maltesers cake... sat down, and while enjoying our quiet moment (without kids..), H said ...
H: did you see the scones?awwww.....Isn't he a darling? or he is trying his best to tell me subtly... to bake him more scones??? naughty naughty me for having such evil thoughts... or
me: No... why?
H: Its huge.... I was tempted ... but I bet they aren't as light and delicious... as the ones you baked.
me: oh really... at the same time feeling proud hehehe...
Shall I bake him scones every 2 years to get such 'sweet' and lovely compliment again...
This is the best scones recipe (from AWW) I have
Cream and Lemonade SconesRecipes (makes about 12)
3 cups of plain flour30g baking powder1 cup of cream1 cup of lemonade -aerated
a pinch of salt
- Pre-heat oven to 190C
- Line baking tray with baking paper
- Sieve plain flour with baking powder twice.
- Add cream, aerated lemonade and salt.
- Use butter knife and in chopping motion, mix well.
- Lightly floured the pastry board and the circular cookie cutter.
- Roll out with floured rolling pin to a 2.5cm thickness.
- cut out the scones with cookie cutter
- Bake for 12-15 minutes until golden brown.
- Serve with strawbery jam and cream
Note: dont overwork or overmix the scones or they will be heavy and tough. Substitute plain flour and baking powder with self raising flour... as alternative