These are the nicest and easiest scones I’ve ever made. Enjoy 🙂
300g (2 cups) self-raising flour, sifted
55g (1/4 cup) caster sugar
125ml (1/2 cup) thick cream
125ml (1/2 cup) lemonade
40ml (2 tbs) milk
Preheat the oven to 220°C. Lightly grease a baking tray.
Place the flour, sugar and 1/2 teaspoon salt in a large bowl. Add the cream and lemonade and mix to form a soft dough. Turn out onto a lightly floured workbench and knead lightly until combined. Press the dough with your hands to a thickness of about 2cm. Use a 6cm round cutter to cut out 8 scones, place on baking tray and brush the tops with some milk. Bake for 10-15 minutes until lightly browned. Serve warm with your favourite jam.
We now have 3 new members to our family – chickens! They have now started to lay so we are getting about 3 eggs a day. To mix things up on the standard ‘eggs on toast’ (or – googly eggs as my little ones says, and then proceeds to do a wiggle wobbly dance…) we got out the cookie cutters and my little one picked the heart & duck shape.
We simply sprayed the cutters with oil spray, then cracked the egg in as you would with any egg ring. I popped a pyrex bowl over each egg to cook the egg all the way through so they didn’t need flipping, but that’s optional.
My littleone helps me make dinner most nights and just loves being in the kitchen, so tonight we made something a little different and fun. We started off by colouring the pasta. The orange and purple were Wilton colours, but the green was a standard food dye, and to be honest I think both of the coloured pasta looked just as good.
Once the pasta & colour was all mixed up we tipped the water and pasta into a pot and boiled the pasta as per packet instructions. We could have mixed this in the pot but I wanted my little one to see it at first through a clear container.
To serve our pasta we made a Cherrio sauce as I has some cherrios that needed using. We used the gluten free cherrios with no skin but any work fine. Its a super quick and easy meal and is made like this:
Cut around 300g of cherrios into slices and dice one onion.
Fry onion in a little oil until soft, then add cherrios, cook for a few minutes until browned.
Once soft add veggies, I used grated carrot, zucchini, mushrooms and diced red capsicum, but you could add anything you like. Once the veggies are soft, add 2 tins of crushed tomatoes.
Let it simmer on low for 5 minutes and then add herbs – again anything you like, I used a big heaped spoonful of fresh parsly and about tbls of dried mixed herbs. If the mixture goes really think just add a little bit of water.
Now you are ready to serve – enjoy!!
(my husbands face was priceless but he still managed to eat it all, and get seconds)