Recipe invention and photography by Melissa Koh
This is a simple scone recipe that uses three main ingredients: flour, cream, and lemonade. Best enjoyed with a side of butter, this recipe also teaches you how to turn liquid cream into butter by drawing on the simple science of altering its molecular structure by incorporating tiny air bubbles in the liquid.
• 4 cups self-raising flour (and extra for dusting)
• 300ml fresh cream
• 300ml lemonade (or sprite)
• 1/2 teaspoon salt
• 1 teaspoon butter (soften)
1) Pre-heat oven to 220°C.
2) Line a baking tray with baking paper and brush it with a thin layer of butter.
3) Sieve flour in a big mixing bowl with salt.
4) Make a well in the middle and pour in cream and lemonade.
5) Mix with a wooden spoon or with your hand to form a smooth and soft dough.
6) Sprinkle flour on your bench.
7) It's easier to work with half the quantity of dough at a time. So place half the dough on the bench, sprinkle some flour on it, and shape it into a rounder form before slightly flattening the surface.
8) Use a round cookie cutter (around 5cm in diameter) to cut the dough. It will be sticky so use your fingers to pull away the extra dough. Place it on the lined and buttered tray.
9) Bake for 10-12 minutes.
10) Optional step: after baking for 10-12 minutes, brush scones lightly with butter on the surface of the scones and bake for another minute for a golden crust.
Add 1 cup of dried cranberry to the dough mixture.
1) Fill a jar halfway with fresh cream.
2) Add 1 teaspoon of icing sugar (optional).
3) Shake jar vigorously until the liquid turns into the perfect scone topping.
4) Chill in refrigerator until ready to use.
Melissa Koh is a third year BA student double majoring in Culinary Arts and English & New Media. Follow her dining and cooking adventures on Instagram: @melicacy