It's school holidays here in Sydney so this post will be brief! Holiday baking, we kept it simple; six ingredients, one bowl, one spatula. I try to avoid rubbing butter into flour wherever possible and while child labour was at hand we had a deadline, so the Australian Women's Weekly lemonade scone recipe was perfect. We juiced four neglected, seriously wrinkly passionfruit off the window sill and threw in some white chocolate from the stash in the fridge. The lemonade makes the scones super light but we substituted a little with passionfruit juice so these were not as amazingly fluffy as usual, further tweaking required. I have some freeze dried passionfruit powder somewhere in my pantry, next time I'll add that too and intensify that tangy flavour. I'm not sure how long these keep; I sent some to my mum's with the kids, the rest were gone by morning. This evening we're going for four ingredients, one pan, one bowl and a spatula, rice bubble marshmallow squares mmmm...
50ml passionfruit juice
1/2 cup white chocolate, chopped
3 cups self raising flour, extra for dusting
pinch of salt
preheat oven to 200ºC • lightly flour a baking tray • place all ingredients in a bowl and mix until combined, be gentle • scrape onto a lightly floured bench, knead lightly • roll to 3cm and cut scones with a 5cm cutter • lightly dust with flour and bake for 15-20mins • cool on a wire rack then serve with cream and jam
recipe adapted from the Australian Women's Weekly lemonade scone recipe
Have you been baking these holidays?