I know it’s been a little silent from me the last week, but it’s only because I’ve been working on this new look for my blog which I hope to have fully updated very soon!  

I’ve also purchased a Nikon DSLR camera which means the quality of my photos should improve at least a little.  However I know (or knew, as I’ve been cramming the past week and have learned so much!) little about photography so this is a new journey for me, in the hope to provide a more beautiful blog in the future!  (I note that these photos were taken a few weeks back now and so were not taken with my new camera).

 

However, today I wanted to share with you my all time favourite scone recipe.  These scones (from “The Best of Annabel Langbein Great Food for Busy Lives“) use lemonade to give them extra lightness. And above all, they are dead simple to make, and use only four ingredients!!  In New Zealand, we never use cookie cutters to cut our scones like the English do.  That’s just too refined for our tastes.  In our minds, scones should look a little ragged and rustic.  My favourite way of eating them is with whipped cream and jam.  The English use clotted cream which is now available in Jumbo supermarkets.  But they are equally good with some butter, and in my opinion, should be eaten warm or at the very least on the same day.  They are the perfect idea for a last minute or unplanned afternoon tea with friends.  I always make sure I have a couple of cans of lemonade on hand so that I can easily whip them up whenever I feel like it. 

Lemonade Scones

2013-04-15 12:40:13

Yields 12

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Ingredients

600 gram (or 4 cups) plain flour (tarwebloem)

24 gram (or 2 tablespoons) baking powder (bakpoeder)

330 ml can of lemonade (i.e. Sprite)

1 cup (or 250 ml) of cream (slagroom)

Instructions

Preheat the oven to 220 degrees Celsius.

Mix the dry ingredients thoroughly in a large bowl.

Add the lemonade and cream and stir into the mixture until just combined. It's important not to over mix otherwise the scones will become tough. I like to use a spatula to gently fold the mixture together.

Sprinkle a little flour onto a large cutting board and place the scone dough on top. Press it out into a rectangular shape roughly 4cm thick. Cut the dough into even squares. You can always gently re-shape any of the corners into squares as well. But don't worry too much - they aren't supposed to be perfect!

Using your hands, pat each scone with a little flour. This gives them a rustic floury finish once baked. Place the scones spread apart onto a baking tray. Bake for 12 minutes or until lightly golden.

Scones can be eaten while still warm or when completely cooled. Serve with jam and cream or simply butter.

Eet Smakelijk!!

Monique xx

Notes

Approximate WeightWatchers ProPoints Value per scone: 6

By Annabel Langbein

My Little Chequered Kitchen http://mylittlechequeredkitchen.com/

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