My baking goal for 2016 is to use more seasonal ingredients. When beautiful fruits and vegetables are in season, I intend to use them and use them well!
This recipe is a great place to start with regards to seasonality. Strawberries are in! The original recipe calls for these scones to be served with jam and cream however I think they are beautiful on their own, dusted with a bit of icing sugar. This is my first attempt at making scones.
The recipe comes from the “lazy baker” section of the Australian Women’s Weekly “Love To Bake” cookbook, which means it is incredibly easy. I would love to hear how you all go with baking these yourselves.
- 3 1/2 cups(525g) self-raising flour
- 150 g white chocolate, cut into 5mm pieces
- 1 cup (250ml) chilled carbonated lemonade
- 1 cup pouring cream
- 150 g strawberries, cut into 5mm pieces
- 1 tbsp icing (confectioners’) sugar
1. Preheat oven to 220°C. Grease two oven trays; line with baking paper.
2. Sift flour into a large bowl; stir in chocolate. Combine lemonade and pouring cream in a jug; pour evenly over the flour mixture. Using a knife, cut liquid through flour mixture until it starts to clump. Add strawberries; continue to combine until the mixture comes together forming a dough. (Don’t over work the mixture or the dough will be tough.)
3. Divide dough in half. Shape one half into an 18cm round on one tray with floured hands. Mark the round into six wedges, using the back of a floured knife. Repeat with the remaining dough and tray.
4. Bake scone rounds for 25 minutes, swapping trays on shelves halfway through cooking time, or until tops are golden brown. Dust scones with sifted icing sugar.
TIP: Many a scone maker has come undone when it comes to kneading and cutting out the dough, so baking the mixture as two large rounds saves time and angst. And also happens to look spectacular.
What’s your baking/cooking goal for 2016?