In our house school holidays are synonymous with road trips. Taking the road less well travelled. Meandering through country towns, unearthing all manner of bric a brac at antique stores before stopping for an inevitable Devonshire tea of freshly baked scones with jam and cream. These holidays certainly were no different, particularly with a learner driver in our midst needing to accumulate the requisite 120 hours driving experience under his belt.
Needless to say over the last six months I have become quite the aficionado. The perfect scone must be enjoyed piping hot straight from the oven and be meltingly soft and fluffy on the inside but gloriously crisp and golden on the outside. Each road trip I remember how much I love this honest, simple treat and wonder why I tend to overlook them when I bake at home. They’re so very easy to prepare and come together in mere minutes. One of the first recipes I learnt to make.
I have of course already posted my favourite regular scone recipe in an earlier post Bring a Plate. Australia’s Biggest Morning Tea. Freshly Baked Scones With Jam and Cream and Stephanie Alexander’s Lavender Scone version in another Afternoon Tea. Lavender Scones at Lavandula Swiss Italian Farm.
But now it’s time for something a little different. A lazy holiday version using super sweet peak season blueberries and two rather unusual ingredients; lemonade and cream. Wonderfully fragrant, light and delicious, my daughters and I made the most of our can of lemonade and before the first batch was out of the oven, busied ourselves whipping up a second. I think the plan was to place at least some into the freezer for another day, but sometimes plans and resolve go astray. We can attest those scones were particularly moreish and disappeared at speed from the wire racks as they cooled. Not to worry. The girls are keen to bake some more tomorrow.
Blueberry And Lemonade Cream Scones
Makes 8 Scones
2 cups self-raising flour, sifted
1/2 teaspoon fine table salt
1/4 cup caster sugar, plus a little extra for sprinkling
1/2 cup pouring cream
1/2 cup lemonade
1/2 cup blueberries
PREHEAT the oven to 220 C. Line a baking tray.
PLACE flour, sugar and salt in a large bowl. Make a well in the centre, then add the cream and lemonade.
USING a flat-bladed knife mix until dough just begins to come together. Place onto a lightly floured surface and knead very gently into a ball being careful not to overwork the dough or the scones will be tough. Flatten with the palm of your hand until dough is 2 cm thick.
SCATTER over blueberries in an even layer then fold dough over in half and pat down very gently to distribute the berries through the scones.
DIVIDE dough in half. Flatten each half into a 2 cm thick disc and slice into four wedges.
PLACE scones at least 2 cm apart on paper lined tray and sprinkle a little caster sugar over the top of each scone.
BAKE for 15-20 minutes, until golden brown and well risen. Serve warm.