Easy Bake Scones
Devonshire Tea never tasted so good with these easy bake scones. Served with strawberry jam and whipped Chantilly cream, take a step back to yesteryear and enjoy a simple yet elegant afternoon tea!
12 servings
INGREDIENTS
Scones
- 2 Cups Self Raising Flour
- 2 Tbsp Butter- Room Temperature
- ½ Cup Lemonade
- ½ Cup Thickened Cream
- 1 tsp Vanilla Bean Paste
Chantilly Cream
- 300ml Cream
- 1 x Tbsp Icing Sugar
- 1 x Tsp Vanilla Bean Paste
METHOD
- Preheat oven to 200 degrees.
- In a mixing bowl, sift the flour and rub the butter into the flour until it resembles bread crumbs.
- Make a well in the bowl and add the Lemonade, Cream and Vanilla Bean Paste.
- Mix with the back of a bread and butter knife until the mix forms a soft dough.
- On a floured prep mat, gently need the dough and using the round cutters, cut 12. Place onto cookie sheet with approx 1 cm gap between each one and sprinkle with flour.
- Bake for approx 20 -25 minutes and transfer to cooling rack.
- Whilst scones are baking, in a stand mixer beat the cream, icing sugar and vanilla bean paste.
ASSEMBLY
- Once scones have cooled, cut in half with a serrated knife. Top with a spoonful of strawberry jam and cream. Garnish with fresh strawberries.
TIP
- Make sure to not over knead the dough otherwise the scones will not be light and airy.