Last week it was my birthday, a special birthday at that and so many of my friends made an awesome effort to spoil me, not to mention my wonderful family. My celebrations literally lasted a week, starting with afternoon tea with two dear friends at what is quickly becoming my favourite little corner of Coatesville, Auckland; Black Cottage Cafe (visit http://www.blackcottagecafe.co.nz or https://www.facebook.com/pages/Black-Cottage-Cafe/143202912543255?fref=ts). Cards, gifts, messages, even an impromptu birthday party after school, with the celebrations and spoilings finally ending the following Saturday evening spent with someone who I feel has become like a sister to me since I lost my own a few years ago, her lovely husband and gorgeous little boy. Saturday til Saturday – what a great start to a new year and the next decade. What adventures await? I’m looking forward to them, but I digress…
For our impromptu party, which started out as a playdate for my son which happened to be on my birthday when we checked dates…and grew to a few more friends and kids, I baked these delicious scones, so quick and easy you almost can’t believe they’re done quite so soon.
I can hear “Traditionalists” screeching in horror and turning in their graves at the fact that these include cream and lemonade among the ingredients, but honestly, please try them. I find that they are best eaten just after baking or at least the next day, but if you can’t find it in yourself to gorge them all within this time frame, they are still tasty and fresh up to about 2 – 3 days after baking, provided you’ve kept them uncut and in an airtight container.
1 cup chilled lemonade (yes, the fizzy type)
1 cup fresh pouring cream
3 cups self-raising flour
strawberry jam and whipped cream to serve
- Preheat the oven to 220°C.
- Combine the lemonade, cream and flour together to form a soft dough. It may be quite wet, but this will rectify when you knead it.
- Knead gently on a floured surface and roll out to about 2 – 3 cm in thickness.
- Either cut out using a round cookie/scone cutter or cut into squares (I prefer round dainty scones).
- Place relatively close on a baking sheet and brush the top of the scones with beaten egg to give them a golden top.
- Bake for 10 – 15 minutes until golden.
- Remove from the tray and allow to cool on a cooling rack.
- When sufficiently cool, if you can wait that long, cut them in half (we were taught to do this by pricking round the middle of the scone with a fork – my school Home Economics teacher didn’t want us using a knife – never really found out why, but I still do that today :))
- Spread on a thick layer of jam (you can add butter first if preferred) and then a generous dollop of freshly whipped cream.
- Now pop one in your mouth before arranging the rest neatly on a serving platter.