Light and fluffy scones that are perfect for an afternoon treat.
Preheat the oven to 180C and line oven trays with parchment paper.
Sieve the flour and baking powder into a very large bowl then add salt.
Combine the lemonade and cream, and add to the flour. Use a knife to just bring the mix together.
Turn onto a clean surface and knead until the dough just comes together, pat to an inch high.
Using a 6cm cutter, cut inch high rounds (you may need to dip the cutter in flour first to prevent sticking).
Place the scones onto the trays leaving a 1cm gap between each one.
Mix together the yolks and milk and use a pastry brush to lightly cover the top of each scone.
Place into the preheated oven and cook for 20-25 minutes or until golden and cooked through. Serve warm with jam and verbena cream.
Place the cold cream into a large kitchen mixer bowl, use the whisk attachment on high speed to achieve soft peaks. Fold in the chopped verbena and whisk to firm peaks.
Hull and cut strawberries into quarters and toss with sugar overnight.
Cook at high heat in a pot, triple the height of the mixture.
Add lemon juice.
After 15 minutes, check for set on a cold saucer
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