No 44 - Mati's Scones
I have just been back home in NZ, and my niece Mati has taught me how to make scones her way. I won't say they are fail proof - I managed to fail a batch last Saturday morning (made the mix a bit wet and they were tasty and moist but a bit in the flat side) - but they are certainly easy and once you get the hang of the consistency to achieve before you bake them, they can become a quick and easy fresh baking response to unexpected visitors, or bored kids on a wet day....
Mati's Scones
400 grams self-raising flour
300ml cream
300ml lemonade
Mix it together. Tip it onto a well greased baking tray (or baking sheet), pat it into shape and run a knife through it where you want it divided into scones. Bake 20 minutes of so in an oven pre-heated to 180 degrees C.
If you are wondering about the round baking dish - it happens to be the 'plastic' dish that some of those oven-ready TV dinners come in (you know the peel off the lid and put it in the oven kind). They make quite good non-stick baking dishes, keeping the wet scone mix in shape; but it did mean we had triangular scones... They taste just the same.
Hari OM
ReplyDeleteSeems a pretty wet mixture that - but they look good and you can't beat a scone and butter with a cuppa! YAM xx
The universe is telling me to bake scones. Last night I found a YouTube video on making scones. So easy but you need those special tips so they rise and aren't tough. My daughter was asking if I'd make her scones the other day. And now your post. I've seen this recipe before, with lemonade. It's time I think 😉
ReplyDeleteScones need to be eaten still warm. The best scones I have ever eaten were the ones my Grandmother made on a griddle. My mother threw away the old handwritten recipe book of my grandmother (it was falling apart) and I suspect the secret of those scones went with it.
DeleteInteresting recipe. I never would have thought to put lemonade and cream together.
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