Easy scones recipe: cooking in Kat's Kitchen
I grew up knowing the simple but wonderful pleasure of home-made scones served with jam and cream, of course. I recall sitting around the table with my mum and aunties, straining to listen into adult conversations we neither understood or were welcomed into. To this day, I’m a sucker for a Devonshire Tea.
In recent years, I’ve discovered the most simple three-ingredient scone recipe so that I can continue this a regular tradition in my own home.
Follow along with my daughter and I as we make our scones – it’s SO easy.
I have also shared the recipe below which is from the cookbook titled Blue Ribbon Recipes: Prize-Winning Recipes from the Sydney Royal Easter Show by the Royal Agricultural Society of NSW, edited by Pam Casellas published in 2012.
Old-fashioned scones by Alexandra Stannard
2 cups self-raising flour
25g butter
220-260ml lemonade
Pretheat oven to 200 degrees Celsius. Grease baking tray. Place flour in mixing bowl, add butter and crumble through the flour with fingers. Add enough lemonade to make mixture stick together and form a soft, workable dough. Roll dough onto pasty table dusted with flour. Use round cookie cutter to cut out scones. Place on tray and bake 10 to 15 minutes. Serve hot with butter, jam and cream.
