July 23, 2011

Mixed Bag

Filed under: Food — pearsey @ 1:50 pm

Had plenty of free time today after posting the letter, so I thought I’d do some cooking, and use up some ingredients from Mum’s fridge after they left them there before going away.

So first up: Lemonade Scones.
I’ve made these heaps of times. A great simple recipe from Exclusively Food.

325g (2 cups + 2 tablespoons) self-raising flour
167ml (2/3 cup) cold lemonade (use the carbonated type)
167ml (2/3 cup) thickened cream (35 percent fat)

Preheat oven to 225 degrees Celsius (205 degrees Celsius fan-forced). Line a baking tray with baking paper.

Sift flour into a large bowl. Combine lemonade and cream in a medium bowl. Add lemonade and cream mixture to flour and gently fold ingredients together until just combined (don’t over mix the dough as this will produce tough scones). The dough should be fairly soft and sticky. Roll it out, cut out the scones and put them in the oven for about 10-15mins!

Scones with homemade jam and cream!

Had enough scones to have a couple as soon as they came out of the oven, took a plate full to church for morning tea and then some to my sisters the next day!

After the scones came the spag bol and apple crumble. Spag bol made with some locally grown beef and apple crumble was made with Ross’s organic home grown apples. How could you go past that for tea! Hot apple crumble with ice cream.

An old favourite, spag bol

Hot apple crumble made with home grown apples



  1. […] some scones to test out the jam I made the last couple of weeks (blood plum and strawberry). See here for the scone recipe. Of course that’s the homemade strawberry jam that I made the other week […]

    Pingback by Scones, Capsicum and Pizza « Thumper… — March 18, 2012 @ 4:45 pm | Reply

  2. […] old lemonade scone recipe is my favouite go to scone recipe. For some reason, a while ago I decided to make chocolate scones after a conversation with a lady […]

    Pingback by Chocolate Scones & Other Goodies | Thumper... — December 30, 2015 @ 12:36 am | Reply

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