Recipe may contain gluten, milk, wheat and lactose.
The secret ingredient to light and fluffy scones? Soda water! This quick, easy and cheaty version of traditional scones will become a new family favourite.
450g (3 cups) self-raising flour
1 tbsp caster sugar
Pinch of salt
180ml (3/4 cup) pouring cream
extra pouring cream, to brush
180ml (3/4 cup) soda water
Strawberry jam, to serve
Whipped cream, to serve
5 Method Steps
Step 1Preheat oven to 220C/200C fan forced and line a large baking tray with baking paper.
Step 2Sift the flour(450g (3 cups) self-raising flour), sugar (1 tbsp caster sugar) and salt (Pinch of salt) into a large mixing bowl. Make a well in the centre. Add the cream (180ml (3/4 cup) pouring cream) and soda water (180ml (3/4 cup) soda water). Use a flat-bladed knife to mix until just combined. Gather the dough together and transfer to a lightly floured benchtop. Gently knead until just smooth. Press out to 2cm thick disc.
Unsure of the quantity needed?
Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!
Step 3Use a 6cm round cutter to cut 12 rounds from the dough. Cut as close together as possible – the less re-rolling of offcuts the better.
Step 4Place the scones, just touching, on the prepared tray and brush the tops lightly with extra cream (extra pouring cream, to brush). Bake for 15 minutes until risen and golden brown. Transfer to a wire rack to cool.
Step 5Serve the scones with jam (Strawberry jam, to serve) and cream (Whipped cream, to serve).
They may look a bit wonky when you get them out of the oven – but trust us, these are the lightest, fluffiest scones ever!