Woolly Scones. These scones are fantastic, and they're so easy to make. I've made them twice in the last twenty four hours, and got rave reviews each time. I added vanilla and two teaspoons cinnamon, because cinnamon rocks, and some walnuts.
Just take it out of the fridge right before you make this recipe. Cold butter allows you to keep little globs of butter within the flour when you mix it. When the dough is baking the butter will melt inside the scone and leave a perfect buttery and flaky scone. You can cook Woolly Scones using 8 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Woolly Scones
- You need 3 Cups of self raising flour.
- It’s of (Plus extra for dusting).
- You need 1 Cup of thickened cream.
- Prepare 1 Cup of Cold Sprite/7ups.
- It’s of (Or Any cold carbonated lemonade).
- Prepare 250 g of strawberries-hulled, sliced.
- It’s of (I used less than 250g. Plus extra to serve).
- Prepare of To serve: Dollop, jam.
Self-rising flour, lemon-flavored soda, and heavy cream are the only ingredients required in these incredibly easy lemon scones. If there's an easier recipe out there, we don't know about it. "These scones are so quick and simple," says recipe author purplepiscean. "They only have three ingredients and produce deliciously light scones. Line a large baking sheet with parchment paper or a silicone baking mat and set aside. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Woolly Scones step by step
- Preheat oven to 170°C (depending on your oven). Grease & line baking tray with baking paper..
- Note: This version of dough is sticky. Do not add anymore liquid. Use generous amount of flour to dust surfaces. sprinkle generous amount of flour on the dough before lightly pressing to desired thickness. Tip: use shaker to sprinkle flour. See pic in step 4.
- First, Stir flour, cream, lemonade & vanilla in a bowl until just combined. Next, Add strawberries & fold through..
- Then, transfer the dough out onto a floured surface. Sprinkle generous amount of flour on the dough to prevent sticking on fingers. Gently press out dough until 5.5cm thick (do not press hard or you ll end up densed scones, just enough to shape it). Press just enough to flatten it. Next, use a 5.5cm plain cutter dusted in extra flour to cut dough into rounds/squares..
- Place cut/shape dough on tray & bake for 22-22mins or until golden brown. Cool slightly on tray then halve (or serve whole) & serve with whipped cream, jam & extra strawberries. Sprinkle some icing or powdered sugar as the scones are not sweet. It can be served with savory bites too..
Remove from the oven and allow to cool. To serve, split the scones, spread with butter and your favourite jam, and optionally top with a spoonful of thick whipped cream. My family loves scones, but traditional recipes contain excessive fat and calories. After lots of experimentation, I came up with this alternative recipe. The effort is well worth the delicious flavor, amazing texture and nutrient density of these scones. —Gail D'Urso, Carlisle, Pennsylvania Scones: Brenda's Real Recipe and Directions.