Tuesday marked the anniversary of Queen Elizabeth II’s passing, so we’re remembering the late Queen with one of her favourite afternoon tea treats.
Food stylist and recipe creator Annabel Bower is sharing her ultimate three-ingredient scone recipe, with a simple hack for making them light, fluffy and perfectly golden.
Ingredients
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Makes approximately 10–12 scones
3 cups self-raising flour, plus extra for dusting
1 cup thickened cream
1 cup lemonade
Method
1. Preheat oven to 200°C fan-forced. Line a baking tray with baking paper.
2. Place the self-raising flour in a large bowl and make a well in the centre. Pour in the cream and lemonade.
3. Using a butter knife or flat-bladed knife, gently mix until the ingredients have just come together to form a soft, slightly sticky dough. Don’t overmix — a light hand makes light scones.
4. Turn the dough onto a lightly floured surface and gently bring it together with your hands. Pat out to approximately 2.5–3cm thick. There’s no need for a rolling pin.
5. Using a floured round cutter, cut out the scones, pressing straight down rather than twisting. Gently bring the remaining dough together and repeat.
6. Arrange the scones close together on the prepared tray. Bake for 12–15 minutes, or until they’ve risen beautifully and are lightly golden.
7. Serve warm with strawberry jam and softly whipped cream.
Annabel’s tip: These are fabulous made ahead. Once cool, store in an airtight container, then warm briefly in the oven before serving. They also freeze beautifully.
