The secret ingredient that makes fluffy and light Scones? Soda water! This simple, quick, and tasty recipe for traditional scones will surely be a hit with the kids.
450g (3 cups) self-raising flour
One tablespoon of caster sugar
A pinch of salt
180ml (3/4 cup) pouring cream
additional pouring cream, use a brush
180ml (3/4 cup) soda water
Strawberry jam for serving
Creamy whip, ready to serve
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Preheat oven to 220C/200C forced. Line the baking tray with baking parchment.
Mix the sugar, flour, and salt into the big mixing bowl. Make a hole in the middle. Add the soda, water, and cream. Make use of a flat-bladed knife to mix until the mixture is almost. Please make sure the dough is gathered and place it on a bench that has been lightly sprayed with flour. Make sure to knead it gently until even. Press to form a 2cm disc.
Use a round cutter that measures 6cm to cut 12 circles from the dough. Cut as close to each other as possible – the smaller the chance of re-rolling offcuts, the more efficient.
The scones should be placed on the tray so they are close to each other. Brush the tops with cream. The scones should bake for about 15 minutes until golden brown and risen. Transfer the cake to an air-tight rack to cool.
Serve the Scones with cream and jam.