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Lemonade scones

Instructions for Scones

1 Table per Six.  Each Table to contain the following:

Large sheets of Baking Paper

1 Can of Lemonade

1 Large Bowl containing Self-Raising Flour

1 Tub of Cream (1 cup ie 250ml)

Serving Size: 8-10     

Ingredients:

• 1 cup of lemonade (not flat)
• 1 cup of cream
• 3 cups self-raising flour (or Gluten-free self-raising Flour)

Method:

Preheat oven to very hot 220°C.

Mix flour, cream and lemonade. Mixture will be soft

Turn onto a lightly floured board. Pat down, do not roll. Use a round cookie cutter (ie plastic cups with flour dusted inside) to cut scones.

Brush tops with milk or a lightly beaten egg.

Bake for about 10 minutes, or until tops are golden

Wrap each batch in tea towel to keep warm

Notes: When you turn the mixture out onto the kitchen bench, dust it again with more flour so it isn’t too sticky to cut up.  This will allow you to get a lovely ‘scone’ shape.

RockClimbingE1

Before Tuesday 27th in addition to completing the E1 form Parents MUST also complete all details in the form at:

https://app.rockgympro.com/booking/f/1d0716d9c9a9414286d31023a87baccd

Cubs should wear full uniform, including closed in shoes and bring a Water Bottle.

This is a fun outing and Parents and siblings are most welcome, in fact we will need help from Parents or older siblings to Belay Cubs.

Full training will be provided.