Country House: 3 ingredient sublime scones
So on the weekend we took the little chubby pug, and we went to the country. It was super, and we are back again in two weeks. I cannot wait. It is of course then only appropriate that the next theme be “Country House” (with a nod to Blur).
To me, nothing says Country House more than cream scones. Put clotted cream on your scones… and baby you are so country.
OK, so you are thinking 3 ingredients – please… no way… it’s never gonna work. Well to all you doubters out there – not only are these gonna be the best damn scones you have ever tasted, but they are also gonna be the quickest ones to make. So haters, don’t be hating, be baking.
You will need:
– 325 g self raising flour
– 170ml lemonade (possibly a little more – so it pays to have a normal 330ml can at the ready)
– 170ml of cream (UK people that’s double cream – I used the organic stuff from M&S)
1. Preheat your oven to 225 degrees Celsius (normal), or 205 degrees Celsius (fan forced).
2. Sift flour into a large bowl. Combine lemonade and cream in a bowl. Add the lemonade and cream mixture to the sifted flour and gently fold ingredients together until just combined.The dough should be fairly soft and a bit sticky. I found that I needed to add a little more lemonade to get to this stage – but go easy you don’t want the mixture too sticky.
3. Place dough on a lightly floured bench and spread dough to approximately 2 cm thick (some recipes recommend 3.5cm – but I prefer a skinnier scone so it’s easier to increase jam and cream to scone ratio). You can either use a shaped cutter or a knife to cut the dough, make sure that the knife or cutter is sharp and cuts cleanly so it won’t affect the rise of the scone.
These scones are best eaten on the day they are made. I recommend a good thick smear of jam and a serious dollop of clotted cream.
Recipe adapted from here