Scones are believed to have originated in the 1500’s in Scotland. However, they were made popular years later by the Duchess of Bedford, Anne who enjoyed them during afternoon tea. Much like the Duchess of Bedford, we too enjoy scones as an afternoon treat with tea.
Traditionally scones are made with flour, butter and milk. Mary however uses a lemonade scone recipe which produces a light and fluffy scone.
To make Mary's famous scones you will need 4 cups of self raising flour, 1 cup of thickened cream and 375ml of lemonade.
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Start by preheating your oven to 185 degrees celsius (fan forced) and lining a baking tray with baking paper.
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Add all the ingredients in a large bowl and use a butter knife to combine the mixture in a cutting motion.
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Tip the contents of the bowl out onto a floured bench. With floured hands bring the mixture together and gently pat dough down until it's approximately 5 cm high.
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Using a 6 cm round cutter, cut scones and place on a lined baking tray.
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Cook for 15-20 minutes or until golden and a knife comes out clean when inserted.
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Serve warm with jam and cream!
There is much debate about the order of spreading jam and cream on one’s scones. Some prefer to spread jam before adding a dollop cream, others prefer spreading cream on the scones and spreading jam over the top. At Mary’s we believe that jam should go first.