To celebrate the Queen Elizabeth’s upcoming Great Australian Culinary Voyage, Julie Goodwin (one of many great guests on the cruise) has shared one of her famously wholesome recipes.
Scones should be light and fluffy, rather than dense and heavy. These are dainty little scones fit for a high tea. The lemonade gives them a lovely lightness and a hint of sweetness. They are so quick and easy to make, and they should be made the day they are to be eaten.
This recipe makes 16-20 small scones and has a prep time of 5 minutes and a cooking time of 10 minutes.
Ingredients
- 3 cups self raising flour
- ¼ teaspoon salt
- 1 cup thickened cream
- 1 cup lemonade
Method
- Preheat oven to 220°C. Line an oven tray with baking paper.
- Sift the flour and salt into a large bowl and make a well in the centre. In a jug, combine the cream and lemonade. Pour into the well in the bowl, stirring very minimally with a butter knife, drawing the flour into the liquid. When all the flour is incorporated, tip out onto a floured bench and using your hands, very gently bring the dough together. It’s very important not to over-handle the dough at this stage, or the scones will be heavy.
- When the dough has come together, flatten it to a disc about 3cm thick. Use a 5cm cookie cutter to cut rounds in the dough. Once you have cut as many as you can, the remaining dough can be brought together once more and a few more rounds cut out.
- Place the scones on the baking tray, touching each other. Bake for 10 minutes or until puffed and golden on top, and sound hollow when tapped with a knife.
- Ideally, serve warm with butter, or jam and cream.
Meet Julie and enjoy more of her culinary creations (along with exclusive new dishes from Matt Moran, Norni Bero and Darren Purchese) on the Queen Elizabeth’s Great Australian Culinary Voyage — filling FAST for early 2025.