Food recipes
Cream and Lemonade Scones
Cream and Lemonade Scones Ingredients: wheat flour, white, all-purpose, unenriched cream, whipped, cream topping, pressurized lemonade, frozen concentrate, white, prepared with water Directions: Preheat oven to 250C /...
Cream and Lemonade Scones
Ingredients:
wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized
lemonade, frozen concentrate, white, prepared with water
Directions:
Preheat oven to 250C / 480F.
Sift flour into a bowl, make a well in the centre, and stir in cream and lemonade.
Stir with a round-bladed knife until ingredients come together to form a soft dough.
Turn dough onto a lightly floured surface and knead briefly until smooth.
Roll out dough to 2cm thickness, cut into rounds using a 5cm cutter.
Place onto a light greased tray and bake for 15-20 minutes until golden.
Serve warm with jam and cream.
Ingredients:
wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized
lemonade, frozen concentrate, white, prepared with water
Directions:
Preheat oven to 250C / 480F.
Sift flour into a bowl, make a well in the centre, and stir in cream and lemonade.
Stir with a round-bladed knife until ingredients come together to form a soft dough.
Turn dough onto a lightly floured surface and knead briefly until smooth.
Roll out dough to 2cm thickness, cut into rounds using a 5cm cutter.
Place onto a light greased tray and bake for 15-20 minutes until golden.
Serve warm with jam and cream.