And I have proved it this afternoon!!
Perusing June's issue of Good Housekeeping the other day, I read their "one sentence recipe" for Cheats Lemonade Scones, and remarked to OH that I would be a monkey's uncle if that worked!!
As I had the oven on, and the ingredients in stock, I thought on a whim this afternoon I would give it a go, and must admit was amazed at the results!!
Fan Oven 200 Ordinary oven 220.
Sieve 400g/14oz SR Flour into a bowl, and add 175ml/6 fl oz double cream (I used whipping) and 175ml/6 fl oz clear or cloudy lemonade. Knead lightly and turn onto a floured board, pressing to about 2cm/three quarters of an inch thick. Use 5.5cm/ two and a quarter inch cutter to stamp put approx 14 (the dough is quite wet, so I kept on dipping the cutter in flour to prevent it sticking). Bake on a lined tray approx 15 minutes, before cooling on a wire rack.
They are fantastic!! Have managed to restrain OH from demolishing the lot - I made a dozen. Have no idea how they will keep or freeze, so have put some in the fridge, and a couple wrapped up in the freezer, and shall see how they are tomorrow. Frankly it doesn't really matter, as they were so quick and easy to make and only three ingredients, you could make them whenever you needed them to be available.
Definitely a recipe worth keeping.
Well..... I'll be a monkey's uncle!!
Perusing June's issue of Good Housekeeping the other day, I read their "one sentence recipe" for Cheats Lemonade Scones, and remarked to OH that I would be a monkey's uncle if that worked!!
As I had the oven on, and the ingredients in stock, I thought on a whim this afternoon I would give it a go, and must admit was amazed at the results!!
Fan Oven 200 Ordinary oven 220.
Sieve 400g/14oz SR Flour into a bowl, and add 175ml/6 fl oz double cream (I used whipping) and 175ml/6 fl oz clear or cloudy lemonade. Knead lightly and turn onto a floured board, pressing to about 2cm/three quarters of an inch thick. Use 5.5cm/ two and a quarter inch cutter to stamp put approx 14 (the dough is quite wet, so I kept on dipping the cutter in flour to prevent it sticking). Bake on a lined tray approx 15 minutes, before cooling on a wire rack.
They are fantastic!! Have managed to restrain OH from demolishing the lot - I made a dozen. Have no idea how they will keep or freeze, so have put some in the fridge, and a couple wrapped up in the freezer, and shall see how they are tomorrow. Frankly it doesn't really matter, as they were so quick and easy to make and only three ingredients, you could make them whenever you needed them to be available.
Definitely a recipe worth keeping.
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