Today we celebrate Anzac Day. My thoughts are with my nephew, the brave soldier in my family and all those who protect and fight for our freedom. Their courage and self sacrifice is deeply respected.
This time last year I shared my recipe for Anzac biscuits. Today, I’m sharing another Australian staple.
Today’s treat is super delicious and super easy - so easy because it has Only. Three. Ingredients. Yes, you read it correctly – three. This recipe is for the basic scone.
There are a whole bunch of recipes for a whole bunch of scone varieties out there including the griddle scone, the drop scone, raisin scone, savoury scone, the Aussie favourite - pumpkin scone, and the American scone which is sweet, heavy and dry and similar to our Aussie rock cake. 😳
In my opinion, the plain old scone is the BEST!
The three ingredients are:
1. self-raising flour – 3 cups
2. lemonade – 1 cup
3. cream – 1 cup
All you have to do is mix these three together until you have a rough mix. Do not overmix. Less dough handling = fluffier scones. So only mix the dough until the flour is almost fully incorporated (i.e can still see some flour).
Scrape onto work surface and knead as few times as possible to bring together into a disc shape with a pretty smooth surface.
Use a scone cutter or the rim of a glass (which is what I do) to cut out rounds. Do not twist the cutter – press the cutter straight down and up, resist the urge to twist! Twisting affects how well they rise. Apparently!
Place these on a tray lined with baking paper. Place so they’re touching each other slightly – because they help each other rise. Pretty cool, huh?
Brush with a little milk.
Bake for 15 – 18 minutes on 220C.
Serve warm with some lightly whipped cream and your favourite jam or conserve. Don’t scrimp here! Slather on that cream and jam.
