Lyn's variation on a recipe for lemonade scones was given to her in a roadside camping spot called Hull Heads, near the mouth of the Tully River in Queensland.
Don’t be put off by the lemonade, she says, the cheese takes away the sweetness.
- 1 ½ cups self raising flour
- 150 ml thickened cream
- 150 ml lemonade
- ¾ cup grated cheese
- ¼ cup freshly-grated parmesan
- 2 rashers bacon, chopped and fried
- 1 pinch sea salt flakes
- 2 tbsp chopped parsley
- 1 sprinkle chopped dill (optional, but great if topping scones with smoked salmon)
- milk, for brushing
- cream cheese and slices of smoked salmon, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 210ºC. Sift the flour into a bowl. Mix together the cream and lemonade.
Add the cheeses, bacon, salt and herbs, and make a well in the middle.
Tip the cream and lemonade mixture into the flour. Mix gently with a knife to a fairly sloppy mix, until combined.
Turn out onto a floured board and pat gently into a square with floured hands. Don’t knead the dough, just make sure it is combined well.
Cut out shapes with floured scone cutter, and put on a scone tray, placing them close together to help them rise.
Brush the tops with milk and bake for 12 minutes.
Remove from oven and allow to cool slightly before topping with cream cheese and a folded slice of smoked salmon.
Tip: Lyn often uses a small scone cutter, cuts the cooked scones in half and tops them with sour cream and salmon roe.