This Little Pig often has random guests pop in for a cup of tea and a chin wag. The conversation usually revolves around the best way to flambé a prawn, bake a lasagna or just for a good old fashioned yarn. As a result, This Little Pig always keeps a few items handy in order to whip up a sweet nibble to go down with a steaming cup of gossip.
Enter the world’s best scone! Light, fluffy and oh soooooo delightful, this recipe has been founded by a lovely lady who makes scones for a living...so surely she should know what she’s doing! These are easy to whip up, require very few ingredients (most which you have in your pantry) and require little to no skill. So step forth without fear, dear swine.
Fluffy & Scrumptious Scones
Prep Time: 10 Mins. Cooking Time: 10 Mins.
Feeds: 4 Snacking Piglets.
2 x Cups Self-Raising Flour
¼ x Cup Caster Sugar
½ x Cup Thick Cream
½ x Cup FLAT Lemonade
2 Tbs x Milk
½ x Cup Strawberry Jam (or raspberry is quite delightful too, or cherry…ok any jam will do really).
½ x Cup Thickened Cream
To Make Delightful Scones:
- Preheat oven to 200 degrees
- Sift flour (2 cups) into a bowl and make a well in the centre.
- Pour in your caster sugar (¼ cup), thick cream (½ Cup) and lemonade (½ Cup) & stir through gently until a sticky ball is created in your bowl.
- Scatter out some flour onto a clean, dry board. With floured hands; pull out your scone mixture and plop onto the floured board.
- Knead the scone mixture lightly, with the palm of your hands, until mixed and smooth, adding a little flour if you need to stop it sticking.
- Take a rolling pin (a large water glass or jar will work just as well) and roll your mixture out into a lovely 3 cm thick circle.
- Grab a medium water glass, (around 8cm in circumference if we want specifics) and dip the rim into some flour, then firmly cut out a scone. *Hint: don’t wiggle or spin your cup or it will give you uneven scones when you cook. Letting you in on a secret though: This Little Pig doesn’t care as long as they’re delicious, so this naughty swine swivels and bops like crazy when cutting scones.
- Cut as many scones as you can and keep kneading the dough back together until you have used all of the mixture.
- Place on a lightly greased tray and gently brush milk over the top of them – to help them go a lovely colour when cooked! Nestle them about 1 cm apart so as they cook, they guide each other upwards and onto greatness.
- Pop in the oven for 10-15 minutes or until a glossy golden colour and cooked through.
- Allow to cool for 5 mins (we don’t want any burnt tongues).
- Serve with your silky thick cream, glorious jam and a big robust coffee or tea.
- Don’t gossip too much now piglets. Oink!