Monday, February 10, 2014
I think most of us do have the issue of having leftover whipping cream after baking a cake and not knowing what to do with it.
I had some extra cream from a cake and was thinking of making scones with cream. So, I googled for "lemon cream scones". When I saw this recipe,I got interested. The gas in the soft drink provides aeration and the sugar in it... just replaces the sugar that we put in. The cream just takes place of the milk and butter.
The lemonade....the lemonade......will the flavour shine through?
Unfortunately I can't detect the flavour of the drink I used. Too subtle.
But it's ok. I enjoyed the crisp crust with a soft fluffy center.
My kids enjoyed it with whipped cream and homemade strawberry jam.
Take note that you need to use cold lemonade from a freshly opened can. Bottled ones are not recommended as they are less gassy than canned ones. And cold ones release less gas when you form the dough, and will only release more gas upon contact with heat during baking.
Adapted from: foodinaminute
260gm Self Raising Flour (better to use 300gm)
150gm cold lemonade soft drink (Sprite or 7up, weigh it as gas will make volume measurement difficult)
150gm cold whipping cream (35% fat)
1/2 tsp salt
1. Preheat oven to 200 (fan)/220C. Prepare a baking tray lined with baking paper
2. Pour lemonade and cream into one cup. No need to stir.
3. Mix flour with salt and make a well in the center.
4. Pour the lemonade cream mixture into the center.
5. Use chopsticks or 2 dinner knifes to combine the ingredients. As long as the flour look moistened, stop mixing. It may still look lumpy and very sticky.
6. Sprinkle 2 Tbsp of flour onto the table.Scrape the dough onto the floured surface. Sprinkle very generously with more flour.*
7. Form the dough (pat with hands and use a scraper to straighten the sides) into a 1 inch thick rectangle. Flour a dough scraper, and cut it into 6-8 squares, according to your preference. Flour the scraper before each cut.
8. Transfer the cut dough onto the baking tray and bake for 10-12 minutes, or until the scones look beautifully golden.
*I used almost 1 cup of flour just to dust.