Why Scones?
Tasmania is a hidden treasure of Australia – that guiltily I only just discovered. Blessed to live in such a diverse and beautiful country I was fortunate enough to discover the beauty of Tasmania at no better time than Australia Day long weekend.
Amongst visits to wineries, cheese, raspberry and honey farms I also discovered that while beautiful the Tasmanian's know exactly what they are doing when it comes to good food - sourcing and serving locally grown foods and produce while letting the food simply speak for itself.
While at a raspberry farm I found the perfect example of this. A ploughman’s taste plate of locally sourced produce including smoked salmon, prosciutto, damper and berry chutney, all from within a 15 km radius.
The secret to Tasmanian style scones is that while they are ever so light, they maintain that dense flavour of dough that you look for in the perfect scone.
I make this slightly smaller than the average scone as during cooking they rise more, making them larger.
Ingredients
1-cup (250ml) cold lemonade
1 cup (250ml) thickened cream
3 cups (450g) self raising flour, sifted
1/2 teaspoon salt
Full cream milk to brush
Method
Preheat oven to 220 Degrees Celsius and lightly grease a baking tray.
Place the flour and salt in a large bowl and with a fork mix together so that the salt is evenly distributed. Add the cream and lemonade and mix to form soft dough. Try not to over work the dough otherwise your scones will be tough instead of light and airy. Turn out onto a lightly floured workbench and knead until combined.
Press the dough with your hands to a thickness of about 2cm. Use a 3-4 cm round cutter to cut out 24 or more scones and place on a baking tray.
Brush the tops of each scone with some milk and bake for 10-15 minutes or until lightly browned. Serve warm with double cream (I suggest Tasmanian Meander Valley Double Cream if you can find it) and your favourite jam.
Makes 24 or more scones.
Bon Appetite
3 comments:
All I need now is my lovely friend Jessica to share a high tea....I can imagine the taste of your beautiful fresh baked scones as I type this message.
Thank you for putting passion into this world through your recipes and blog.....
Hi Jessica - can you freeze these? Thx, keren
Yes you can. I usually bake a double batch and freeze them in small batches.
They take 20-30 minutes to thaw or can be placed in the oven frozen at 180 and will be ready and warm in about 10 minutes.
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