A new recipe. Scones, with a twist.

As some of you know, I’m a keen cook and a confirmed foodie. Living in Devon, it’s easy to take advantage of some great local produce.

It’s been a while since I posted a recipe, here’s one for some very tasty scones, ideal as part of a cream tea. You can find the recipe for proper Clotted Cream by clicking here.

Homemade Clotted Cream

Could you make your own Clotted Cream? How easy would it be? The answer may surprise you.

This scone recipe comes from my daughter, Georgie, who lives in Australia. There are a couple of ingredients that you may not expect. I wasn’t sure myself, but having tried the recipe, I can confirm that they work brilliantly.

Ingredients.

10g Baking Powder

600g Self-raising flour

5g salt

200g extra-thick double cream

265g Carbonated Lemonade (7-up, Sprite etc.). NOT the low sugar version.

Method

Mix the dry ingredients together, then add all the wet ones. Combine either by hand or in a mixer until you have a solid dough.

Don’t overwork it, as soon as you have one lump, it’s ready.

On a floured surface, roll the dough out to about an inch (2.5cm) thick. Cut scones with a biscuit cutter and place on a lined and floured oven tray.

Recombine and roll until all the dough is used up. This mixture made 10 with a 3″ cutter.

Rest in a cool place for half an hour while the oven heats up.

Bake at 160ºC for 25 minutes, or until the edges are just starting to brown. Take them out of the oven and leave them to cool on a rack.

And that’s it. I told you it was easy.

You can also store these in the freezer, just let them cool first and pack them in a container.

If you make some, let me know what you think.

You can find a lot more of my recipes by clicking below,

Food and Cookery

Here are some posts about the things that I’ve been cooking, it’s a hobby that I’ve had for a long time. When I first retired, I set up and ran an organic bakery in Brixham, called Well Bread, selling Organic loaves, rolls and various other products to cafés and shops.

I’ll be back next week, with more writing news.

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