This quick lemonade scone recipe is by former MasterChef Julie Goodwin, ambassador for Beyond Blue’s Big Blue Table fundraiser. Beyond Blue is encouraging people to share a meal and start a conversation around mental health to support those impacted by anxiety, depression, and suicide. The initiative takes place from tomorrow until 8 October 2022.
Register for big blue table here
Julie Goodwin’s lemonade scones
Quick and easy lemonade scones from Beyond Blue's big blue table
- Large Bowl
- Cookie Cutter 5cm
- 3 cups self raising flour
- ¼ teaspoon salt
- 1 cup thickened cream
- 1 cup lemonade
- 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.
- Serve warm with butter, or jam and cream.
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