Lemon­ade scones

The crunchy base and fluffy cen­tre of these teatime treats will make you love your slow cooker even more than you al­ready do.

Better Homes and Gardens (Australia) - - Slow Cooking -

Prepa­ra­tion time 15 mins Cook­ing time 1 hour Makes 9

3 cups self-rais­ing flour 250ml thick­ened cream 250ml lemon­ade, at

room tem­per­a­ture

Ic­ing su­gar mix­ture, to dust Jam and whipped cream, to serve

STEP 1 Grease the bowl of a 5.7L slow cooker ap­pli­ance, and line with a large sheet of bak­ing pa­per to cover the base and 3cm up the side.

STEP 2 Put flour in a large bowl. Com­bine cream and lemon­ade in a jug and pour into the cen­tre of the flour. Use a but­ter knife to com­bine, us­ing a cut­ting ac­tion to bring the dough to­gether. Turn out onto a lightly floured sur­face and shape into a 3cm-high oval. Use a 7cm round cookie cut­ter to cut out 9 scones.

STEP 3 Ar­range scones in pre­pared ap­pli­ance bowl. Cover the open­ing of the ap­pli­ance bowl with a tea towel, en­sur­ing the towel doesn’t touch the scone dough, then cover with lid. Fold up the tea towel edges so they cover the out­side of the lid. Cook on the high set­ting for 1 hour.

STEP 4 Re­move bowl from ap­pli­ance, re­move lid and tea towel, then re­move scones. Dust scones with ic­ing su­gar mix­ture, then serve with jam and cream.

Lemon­ade scones

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