According to an American friend, only the British can make really good scones. I need a fantastic, easy recipe

[MmeLindt]

so that I don't disappoint her.

Anyone?

Degree of difficulty:
Low
You need:
3 cups self-raising flour
1 cup cream
1 cup lemonade

Serving Suggestion:
With cream and jam

Method:
Sift flour

Add cream and lemonade

Mix with a knife

Spread mix onto a floured board and cut into scones

Bake in a very hot overn for 10 minutes.

Taste fab and never fails!

I don't see why Americans wouldn't be able to make scones. When I lived in the US, a local bakery sold 'soda bread', expecting the Irish variety, I bought a loaf. It turned out to be exactly the same as scones - even cut into individual portions.

The secret to scones is to use plenty of raising agent (SR flour plus some extra BP for luck) and to roll them out really thick - much thicker than you'd think.

Then you need to eat them super fresh. If your friend is coming over to tea, have them ready to go on the baking sheet, with a hot oven up to temperature, and pop them in as the doorbell goes (for about 12 minutes).

That's a very unorthodox recipe, Loopy!

Yes I agree scienceteacher but the scones are fab.

Taste just like regular scones but quite light.

They also stay fresh for longer, you can even eat them the next day.

Loopy
What an unusual recipe. Might try that one out another time, not brave enough to try it on the American Women's Club

ScienceTeacher
That must be where I was going wrong before, not enough raising agent. I lived in Germany until recently and could not get SR flour so just used plain plus baking powder. I have heard that I can get SR flour in France though, so will try again.

I don't know why American should be less able to make scones. Perhaps she just does not want to make them. She is a great cook though so I am sure she would make fab scones.

Ooo, the American Women's Club - that does call for a superlative standard (although some cellophane, gold stars, and curly ribbon is usually enough to wooo).

BTDT.

You need to put cream of tartar in scones. That is the secret .

My mum always put sour milk in . Gross - but her scones were amazing.

Anna
What is cream of tartar in French? Can I buy it in a French supermarket?

The American Womens club has loads of British Expats too. And it is the 25years membership lunch so they will all know how to make perfect scones.

Why did I agree to do this?

I might try out a recipe a day until I find the best one. (or explode)

I buy it in Waitrose and bring it back with me .

When are they for?

Have you done a cookie exchange yet, Mme Lindt - that is the height of wholesomeness.

I went to one my first year as an expat, and the second year took wine instead. It was all too much for me.

The butter must be really really cold and you mustn't touch it too much when mixing the ingredients. Cold butter = very light scones. (When I was a trainee pastry chef we used to use frozen butter, practially gave me frost bite!)

Good luck, sounds like you're catering for Bree Van Der Camp and the other residents of Wisteria Lane!

Cookie exchange sounds great but scary.

I made brownies recently with a recipe from MN and they were fab. DH has now overcome his MN-sceptism.

I need them on Friday, Anna.

I might be able to get CofT in the posh shop in town, they have British specialities.

Headfairy
One of the women I met last week was a bit Bree. Scary perfect woman, very Stepford wives.

Crikey, do you have a stock of doilies?

Here's how I make them,

225g SR flour,
1tsp baking powder,
2 tsp golden caster sugar
70g butter unsalted ( chilled and diced)
150ml milk (or buttermilk makes it more moist and my mum uses a small carton of natural yoghurt instead in a similar way)
Makes about 10

Sift flour and add other dry ingredients.Rub in butter until resembles breadcrumbs.Make a well in the centre and add the milk slowly using a table knife to draw together and mix gently.

When making scones use the lightest touch possible.If you knead vigorously you develop the gluten and end up with a tough scone.

Bring the dough together with floured hands and tip onto a floured surface.Pat out to thickness of about an inch and cut into scones.

Bake near top of hot oven (230C) 12- 15mins.

All scones taste better warm (not hot).Always make and eat on the same day - they don't keep well.You can prebake cool then freeze them and reheat in a loose foil parcel in a low oven.

I always think delia is good at these traditional things although her recipe differs and says room temperature butter!

Absolutely agree with cream of tartar - makes them very light and fluffy.

And very very light handling - mix 'til it's just together, and shape quickly and lightly.

oh it has to be cream of tartar you can practically see them rising before theyre in the oven, Nigella Lawson does a good recipe in her Domestic Goddess cookbook (i think its that one) and yes to cutting them really thick as well and they will be humongous!

Definitely a very easy yet GREAT recipe!
Classic scones

Thanks for all your tips. I have not found cream of tartar yet but will nip over to France tomorrow. If not I will just add extra baking powder.

Update:
Made and delivered the scones yesterday and have just received an email from one of the members thanking me for the "glorious scones"

Thanks again for all the tips.