Hello fellow Story-lover,
First of all, I want to say Thank You for subscribing to my newsletter. Your support, encouragement and feedback truly makes all the difference to me.
Right, back to business:
Don’t you love it when someone points out something you hadn’t realised before? My friend Christine suggested yesterday that many readers of Catching the Last Tram wouldn’t know what Beth’s friend Jay meant when she spoke of making scones with lemonade in them. Many would immediately think – as Tilly did – that she was referring to a sweet drink made from lemons.
What you need to know is that, here in New Zealand, we use that name for the soda drink often called Sprite or 7-Up.
No wonder you were confused!
So, to make up for any inconvenience, here’s a recipe for Lemonade Scones by Annabel Langbein – a rather famous NZ chef:
- Cook time:
- 15 mins
- Makes:
- 6 large or 9 medium scones
- 4 cups self-raising flour or gluten-free self-raising flour
- 1½ tsp baking powder
- 330ml/11oz can lemonade (7-Up or Sprite)
- 1 cup cream
- strawberry or other jam, to serve
- lightly whipped cream, to serve
Preheat oven to 220˚C/425˚F fanbake. Line an oven tray with baking paper for easy clean-up.
Combine flour and baking powder in a large bowl. Add lemonade and cream and mix lightly with a knife until evenly combined. Pat out on a floured surface to 4cm/1½in thick and cut into rounds with a cookie cutter or cup. Transfer to prepared tray and bake until puffed and golden (about 12 minutes). Serve with jam and cream.
There’s another flavour of scone listed here on Annabel’s website (where I got the recipe). You can also find cheese and date scones recipes (yum!).
In an interesting twist, I was looking ‘scone’ up and discovered there is an ancient object called ‘The Stone of Scone’ that is used in the coronation of the monarchs of Scotland. The last time it was used was in 1953, when Queen Elizabeth II was crowned.
Yay for Wikipedia!
Keep on reading and enjoy your scones … with jam and cream, of course,
Susan