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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.
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.