Food From New Zealand - Cheese Scones
Recipe for Lemonade Scones Mix Using Lemon and Paeroa Fizzy Drink
Sep 30, 2009
Any good recipe for lemonade scone mix will usually deliver a light and fluffy end product. That's because the fizzy lemonade aids in aerating the mixture. But logically, lemonade is not the only carbonated drink that can be used to make scones, although not all other flavours will be suitable - It'd have to be an accomplished baker who successfully manages to combine cola or fizzy lime into a scones mix!
However, cooks throughout the world report good results making scone mix using gingerbeer or sarsaparilla. Here in New Zealand, the country's very own kiwi made lemon and paeroa drink (branded "world famous in new zealand") makes the perfect ingredient for light and tasty cheese scones adding a citrusy overtone to the scones mix.
Scone Mix
This cheesier styled recipe for lemonade scones uses a delicate camembert styled cheese and is further enhanced by the zest of a lemon. Step up the Kiwi made theme further by incorporating dried or fresh kiwifruit* pieces into the scone mix or serviing with whipped cream and a slice of fresh kiwifruit. Get really patriotic by inserting each one with a tiny NZ flag!
For a more sophisticated twist on style, the scone mix can be spread flat covered with the zest and cheese, or spread with pureed fresh kiwifruit or kiwifruit syrup then rolled up and cut into pinwheels.
*International cooks might know kiwifruit simply as kiwi or perhaps as zespri (the overseas marketing brand name for the fruit, which comes in green and yellow varieties).
Recipe for Lemonade Scones Mix Using Lemon and Paeroa L&P
Ingredients:
- 4 cups self-raising flour
- 1 x 300ml cream
- 1/4 cup white sugar
- 1 x 330 ml can L&P Lemon and Paeroa (or substitute with lemonade)
- 1/2 tsp salt
- zest of a lemon
- camembert styled cheese
Method:
- Preheat the oven to 220C. Grease or line a baking tray.
- Place all ingredients in a large bowl. Combine the scones mix together as quickly as possible to form a dough with a smooth consistency. Avoid overmixing as that causes the final product to be tough.
- Turn the dough out onto a floured surface then spread it until it is a slab about three centimetres thick. Use a wet knife or biscuit cutter to separate the slab into individual scones. Place each one, close together, on the prepared tray and bake for about 20 minutes or until golden.
- Check the scones are cooked through before transferring them to a wire rack for cooling. Use a clean teatowel to cover the rack of scones in order to maintain their softness.
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