Scones are a perfect match for afternoon family get togethers. Making a quick and easy batch of scones for the family could be a time and energy saver in the kitchen. Try this very simple recipe with only four ingredients! Using coconut cream instead of the normal heavy cream, it gives the scones a more tropical taste. I must add that heavy cream is sometimes too fatty and some brands contain a heap load of gelatin which some Hindus and Muslims will not eat (made of beef fat or is non-halal), so using butter and milk is the next best thing. It’s a simple recipe for the holidays, in which kids can be involved too.
Scones are usually quite dry and can lack any depth of flavour. With a topping of cream, it becomes a wonderful snack during tea time. Add sultanas, dates or nuts before baking to add an extra flavouring or top with jam, butter or whipped cream.
- 2 Cups Flour
- 1/4 Cup Carbonated Lemonade (Sprite)
- 1/2 Cup Heavy Coconut Cream
[Alternatives: 1/2 Cup Cream Or 1/2 Cup Milk + 1/8 Cup Butter]
- Walnuts (Any Nuts) – To Garnish (Optional)
- In a deep bowl, sift the flour and set aside
- Add the coconut cream or heavy cream to the flour (or melt the butter and mix into the milk (at room temperature)) in small amounts and combine to make dough
- Now add the lemonade – also in small increments making sure too much is not added
- Make a dough which should be somewhat gooey and sticky to the touch – if the dough is too stiff, add more lemonade
- Dust your hands with some flour and pull the dough apart into about 6 portions and roll into balls
- Pre-heat the oven to medium heat – or 160 degrees and place the balls onto a slightly flour dusted baking pan, about 3cms apart on all sides so that they have enough space to expand
- Bake the scones for 15-20 minutes or till they are slightly brown in colour. Then cool and enjoy with some whipped cream and raspberry jam. I like to sprinkle some walnuts on top to give it some texture. You can also have them with a light spread of butter and hot tea – Fiji style.