Too much excitement just might kill me!
Since Bunny asked for a quick bread-ish recipe to accompany a delicious sounding soup, I thought I’d share my scone recipe. (I think scones are what Americans call biscuits? If not – what are biscuits? That’s what we call cookies…)
This recipe is super quick, super easy and very versatile. Serve them warm with jam and whipped cream, or in the case of a soup accompaniment, add grated cheese and chives, or any other savory combinations you like and serve slathered in butter.
The recipe originally used lemonade instead of soda water but I didn’t like the flavor it added. There are a lot of variations on lemonade scones though, including some that add egg, so I’m sure you could up the protein content that way if desired.
Now for the base recipe!
Soda Water Scones
1 cup soda water
1 cup cream
3 cups self raising flour.
Mix everything together – it will be fairly soft/sticky. Knead lightly and press to about 2cm thickness. Cut rounds and bake in a 220C oven for 10-15 minutes or until golden.
Honestly, that’s it! No rubbing of butter or any of that time consuming nonsense. Try this recipe – you’ll never go back!