MAKE IT MUM’S DAY

WE’VE put together some great dishes to serve mum for breakfast and brunch or even afternoon tea. So grab the kids and get in the kitchen and show your mum how much she means to you with these tasty treats.

PRETTY IN PINK LEMONADE SCONES INGREDIENTS

Butter, to grease

450g (3 cups) self-raising flour

1 teaspoon rose pink liquid food colouring, to tint

250ml (1 cup) lemonade

600ml carton pouring cream Raspberry jam, to serve

Pure icing sugar, to decorate

Fresh raspberries, to serve

METHOD Step 1:

Preheat oven to 220C/200C fan forced. Grease a baking tray with butter. Sift the flour into a large bowl. Make a well in the centre. Combine the food colouring and lemonade in a jug.

Step 2:

Add lemonade mixture and 250ml (1 cup) cream to flour. Use a flat-bladed knife to stir until a sticky dough forms (do not overmix).

Step 3:

Turn dough on to a lightly floured surface. Sprinkle with flour. Use clean hands to gently press dough into a 2cm-thick disc.

Step 4:

Use a 7cm-diameter (at the widest point) heart-shaped pastry cutter dipped in flour to cut 12 scones from the dough. Press the scraps together to form the last scones. Place on the greased tray 1cm apart.

Bake for 12-15 minutes or until scones sound hollow when tapped on top.

Step 5:

Use electric beaters to beat remaining cream in a bowl until firm peaks form.

Step 6:

Split scones and fill with jam, cream and raspberries. Dust with icing sugar to serve.

RECIPE NOTES

Top the cream with edible gold leaf when serving for an extra special treat.