A couple of days ago we had a preserves class here at the cooking school. Part of the morning tea is always scones, fresh baked during the class and served with the jams we are making.
I was asked if I’d ever made the recipe using cream and lemonade. I had, a couple of times in fact, but found that they were a bit sweet for my taste. One of the lovely people in attendance that day was Lois, who suggested that maybe soda water would be a good substitute. We’d already made the batch of scones according to my regular recipe, but it seemed a good idea to trial this there and then.
Daughter and assistant Stephanie headed for the house to make some soda water in the soda stream machine and we duly set to work experimenting.
When the scones came out the oven they looked pretty similar, but when they were cut in half the soda water batch were much lighter.
So, all credit to Lois, here is the recipe for those very successful scones. This will make about 12 quite large scones – halve the recipe if you need less, or make the whole batch and freeze what you don’t use immediately.
Lois’s Soda Water Scones
3 cups self raising flour
Pinch of salt
1 teaspoon baking powder
1 cup cream
1 cup soda water
Mix together the flour, salt and baking powder (no need to sift, just make sure they are combined well).
Make a well in the centre and pour in the cream and about three quarters of the soda water. Mix to a soft dough, adding the last of the soda water if needed.
Turn out onto a lightly floured board and knead into a rectangle approximately 1.5cm thick. Cut into rounds with a cutter (dip into flour before cutting each scone) and place side by side on a baking sheet that has been lined with baking paper (or greased).
Bake at 180 degrees C (fan forced) for 15 to 20 minutes until well risen, cooked through and golden.
Remove from oven and transfer scones to a cake cooler (for a crisp outer crust) or line a bowl with a tea towel and place scones in this, then loosely cover with a tea towel (for a soft outer crust).