Dit is nie die stewige skons wat ons gewoonlik by koffiewinkels kry nie, maar ‘n lekker ligte skon.
Geen uitrol of uitdruk nie, jy gooi die beslag sommer in ‘n gesmeerde muffinpan.
This is not the firm scone we usually get at coffee shops, but a nice light scone.
No rolling out or pressing out, you just pour the batter into a greased muffin pan.
9 minute
Scones are at their best eaten the same day, or you can make them in advance and freeze them ready for your party.
Makes 10
(Lewer 8-10 middelslag of 20 klein skons).
Vir kaasskons, laat die strooisuiker uit en voeg 1 k gerasperde kaas, ½ t mosterdpoeier en knippie rooipeper by.
(Makes 8-10 medium or 20 small scones).
For cheese scones, omit the caster sugar and add 1k grated cheese, 1/2 teaspoon mustard powder and pinch red pepper.
]]>Lemonade Scones are the fastest and easiest scones you will ever make! Incredibly fluffy, moist scones made from scratch using only 3 ingredients – self raising flour, cream and lemonade. The secret ingredient is lemonade – but they don’t taste of lemon at all!
This is the faster way to make classic scones which call for butter to be rubbed or blitzed into flour. Lemonade Scones rise ever so slightly less, but the difference is barely noticeable!
Schweppes and Kirks Lemonade are the two brands I use. I’ve made it with “no frills” too and it worked fine, so I am pretty sure any lemonade brand should be fine. Sprite and 7 Up also work – tried it and it comes out exactly the same!
Just dump the flour, cream and lemonade into a bowl, mix, turn out onto board, cut out scones and bake.
Yep. That’s it. Really!
Few tips to share to ensure your scones come out soft and fluffy every time!!
Whether Lemonade Scones or traditional made scones, they are best served warm but MUST be served with copious amounts of cream and jam. There’s just really no getting around that part. It’s like having a grilled cheese sandwich without cheese. It just ain’t right. Just saying.
1 cup plain flour
½ cup buttermilk
¼ cup butter, chilled and chopped
⅛ cup caster sugar
1½ teaspoon baking powder
½ teaspoon salt
1 egg, lightly beaten
Method
Preheat oven to 220°C.
Sift together flour, salt and baking powder into a cold bowl.
Rub or beat in cold butter until flour forms a fine breadcrumb consistency.
Mix in sugar.
Make a well in centre, add buttermilk and mix using a knife.
Gently bring dough together into a ball, place on a floured surface and press or roll out gently to a thickness of 2-3 cm.
Cut out scones with a lightly floured cutter to preferred shape/size.
Place on a lined and lightly floured baking tray.
Brush with beaten egg.
Bake for approximately 12 minutes or until risen and golden.
Allow to cool on a wire cooling rack, then serve as desired.
Bestanddele
2 k koekmeel
4 t bakpoeier
Y2 t sout
y, k olie
Y2 k melk
1 eier
Metode
1. Voorverhit oond tot 180° C.
2. Sif die droe bestanddele saam.
3. Meng die nat bestanddele saam.
4. Voeg die nat bestanddele by die droe bestanddele.
5. Meng liggies tot ‘n deeg.
6. Druk uit tot ‘n dikte van ongeveer 2cm.
7. Druk sirkels met ‘n koekiedrukker (of glas) uit en pak op gesmeerde bakplaat.
8. Sit in oond vir 15-20 minute of tot bruin