Basic Lemonade Scone Recipe

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I haven’t made scones for absolutely ages. I can remember the last occasion I made them but I can’t quite place a date, so that means it was a long time ago.

A friend back in England, let’s call him Chris THOR (apparently Chris wasn’t rock & roll enough!), has been quizzing me on scones and what better way to answer the questions than to make them myself?

I do actually have a Green & Gold Cookbook, which I’m sure has the be-all and end-all of scone recipes, but I couldn’t exactly email that off to the other side of the world so I found this simple lemonade scone recipe and suggested he give it a try.

Goodness me – hasn’t there half been a flurry of questions ensuing from that suggestion! Chris THOR was thrown off (quite legitimately, in my opinion) by the fact that the recipe uses cup measures, rather than ‘proper’ measures. But, it does redeem itself by not mix and matching its weights and measures … and baking is all about ratios.

For the benefit of anyone reading who finds themselves frustrated by the use of the cup measure, here’s a brief explanation.

1 cup = 250 mL
(that’s a metric cup, of course, your cup may be a US customary cup then it’s 237 mL … or perhaps it’s a US legal cup and then it’s 240 mL and if it’s an Imperial cup then it’s 284 mL)

For reference, whenever I say ‘cup’ in a recipe on Eating Adelaide (and I do try to use it only for wet ingredients) I mean 250 mL.

I’d prefer dry ingredients always be weighed out but a metric cup is approximately 120 – 150 g of flour.

However, in the case of this recipe, I think we can roll with the cup measure because there are just three ingredients and it’s all about the ratios.

The real trick with scones (and this is something the original post goes into in a LOT of detail – I encourage you to read it if you’re not feeling confident) is to work VERY VERY lightly. You do not need to crack out fancy kitchen kit. You need a bowl, a cup measure and a knife. Simply cut the mixture together, tip it out on to the bench and pull it together with a very light touch. If you can avoid a rolling pin, do. And keep the dough quite high – the Internet Chef says 2.5 – 3 cm – I didn’t manage quite that high but mine still rose well and were lovely and light.

The real bonus with this recipe (besides the fact that it’s just THREE ingredients – have I already mentioned that?!) is that there is no baking powder in this recipe so you don’t end up with that nasty metallic flavour/feeling on the back of your teeth … even if you do eat two or three!

This recipe makes about 10 scones roughly 5 cm in diameter.  It’s easy to scale up – just keep the ratios the same and maintain your light touch!

Basic Lemonade Scone Recipe

Ingredients

  • 1½ cups self raising flour
  • ½ tsp salt
  • ½ cup lemonade
  • ½ cup cream

Instructions

  1. Preheat your oven to 220°C fan and place a small tray in to heat up.
  2. To make the scones, put the flour in a bowl, mix in the salt and then form a well.
  3. Add the lemonade and cream and mix it together by cutting through with an ordinary table knife.
  4. Once the mixture has come together (it will be crumbly), tip it out onto the bench and lightly work it together. You may not even need to put additional flour on the bench.
  5. Pat the dough into a disk about an inch thick (for the highest scones - thinner it will be OK but don't go flattening it out - it's not pastry!) and cut out your scones.
  6. Remove the heated tray from the oven, dust lightly with flour and put the scones on the tray.
  7. Place them touching each other for support as they rise.
  8. Lightly brush with milk (the original recipe suggests egg yolk and cream, but I already have egg whites which need using!) and bake for 12-15 minutes. In my oven, 12 minutes was spot on.
  9. Remove from the oven and allow to cool on the tray a little before moving to a rack.
  10. Eat warm with jam and cream or buttered.
https://eatingadelaide.com/basic-lemonade-scone-recipe/

Rosey’s Cafe, Unley

Big Breakfast at Rosey's

date of visit: Saturday 24 May 2014

Some of the best things in life are the unplanned things (something I could do with remembering occasionally …). Last Saturday saw us tootling around Unley mid-morning with tummies starting to grumble. We had finished all our chores (the best way to describe shopping for a shower screen) and coffee, at a minimum, was in order.

Rosey’s was chosen on nothing more scientific than the fact that it was in the right spot (the toddler currently walks about 2 metres before exclaiming “my legs are tired from all this walking”) and had a table free. We sat inside but Rosey’s also has a very cute covered courtyard – complete with blankets ready for the chilly weather.

I was all geared up for coffee and cake but, because Andy decided to have the big breakfast, I felt my arm twisted and ordered scrambled eggs with a side of chipolatas. With the toddler, you never know how much of your own food you’re likely to eat, so it’s always best to order more … Even though he’d already announced he wanted a chocolate brownie.

Coffees and a bottle of water under way we had only a short wait for our breakfasts. I personally think that scrambled eggs are always a marvellous test of a venue and Rosey’s eggs cut the mustard. Rather than a granular mess they were more like a very very soft folded omelette, with some chive running through them and arranged across some really good sourdough bread from Mylor Bakery.

Scrambled eggss& chipolatas at Rosey's

The chipolatas (a serve of 3, I was allowed to eat 1) were dense and full of flavour. Andy’s big breakfast was big and, aside from the mushrooms, was demolished smartly. Some reviews on urbanspoon complain that bacon is missing (it’s not – see the picture!) and one noted that the mushrooms were very vinegar-y. Yes, the mushrooms have been finished with a splash of Balsamic vinegar and yes, it is noticeable but I found them more than acceptable. The big breakfast was served across the same Mylor Bakery bread.

The chocolate brownies at Rosey’s are supposed to be amazing – but I wouldn’t know as I wasn’t allowed to try any. My child ploughed through half the brownie before pausing to eat chipolatas and then polished it off.

And the coffee? It was excellent.

The best part of our brunch at Rosey’s was the price. Yes, the big breakfast is $20 (it is a significant amount of food) but we left having spent $46. Considering that often we find ourselves spending close to $30 for coffee and cake for the three of us, this represented a bargain. My eggs were just $10 and would have been ample had I not known I was going to have to share.

Unfortunately for us, Rosey’s is a bit far from home to become a regular haunt, but anywhere that takes enough pride in its food to serve such good bread (and good eggs) gets a big tick from me.

Rosey’s Café
139 Unley Road
Unley SA 5061
phone: 08 7225 0690

Rosey's on Urbanspoon

Redsalt at Crowne Plaza

 

date of visit: Wednesday 14 May 2014

disclaimer: I attended the dinner as a guest of Crowne Plaza Adelaide.

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I love hotel restaurants – some of my most memorable (for good reasons!) meals have been in hotel dining rooms. The variety in decor and cuisine and the superb people watching opportunities usually make for a top lunch or dinner out.

The Crowne Plaza in Hindmarsh Square is (I think) the newest hotel in Adelaide but no longer the newbie. It sits where once upon a time there was a cinema and also around the corner from where I used to work. The hotel’s restaurant, Redsalt, has been on my to-do list for absolutely ages.

Fortunately for me, I was invited along to a bloggers’ dinner to preview the newly launched Winter menu. After a brief cold snap, Adelaide was back to some unseasonably mild weather, so winter dining might not have been the first thing on my mind but that’s something that can be overcome easily …

We started off with a few introductions (though, being Adelaide, everyone knew almost everyone else already anyway!), a glass of NV Croser and the chef’s tasting plate.

The chef’s tasting plate consisted of tastes of a few of the dishes you’ll find under ‘begin’ on the menu. There were three takes on salmon (the pan seared salmon with a black sesame seed crust the absolute winner in my mind – I could have eaten solely that and been happy), a scallop with chorizo and parsnip puree and the Balsamic pork belly with squid.

This was a very beautiful plate of food which not only looked good but worked well together. The trio of salmon was the highlight and something you should seriously consider. The one weak point was that the squid with the pork belly was a little chewy.

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Our second course was a taster of the pasta dishes that Redsalt offers. Roman gnocchi with harissa, goats cheese and lime ravioli and black squid ink and lemon risotto – topped with squid that was again slightly chewy. This was combination of dishes which worked really well together, and I’m surprised that it doesn’t feature on the menu as an entrée in its own right (it may well be too labour intensive though). The star here for me was the goats cheese and lime ravioli – the fattiness of the cheese was cut through beautifully by a really intense hit of lime. Our wine pairing with this was a Petaluma Sauvignon Blanc which worked really well (though, if you are a die hard Riesling fan, an intensely limey Clare Valley Riesling would work brilliantly too).

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For main course, I chose the braised beef cheek, with mixed wild mushrooms, garlic pomme puree and port jus. This was a really hearty dish. The enormous cheek was falling part and imparted a lovely stickiness to the both the mushrooms and the sauce. The potatoes were silky smooth and the sauce (while a touch salty for me – but I’m normally a super low salt person – I know my dad would have thought it was perfect!) was rich and dense. This dish is on the menu at $29 and considering the pedestrian fare you can pay over $30 for in Adelaide this alone makes Redsalt worth ducking into on a cold winter’s day.

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We finished with a coffee semifreddo, served in a little cup and topped with Frangelico froth. This would have done as dessert on its own but it was accompanied by two large cinnamon doughnuts. The doughnuts were really good but by this stage even I could only manage one, preferring to concentrate my efforts on the semifreddo and froth. I think with coffee desserts it is always a challenge to get the balance of sweetness, bitterness and coffee flavour right but this nailed it and, of course, Frangelico is a great pairing with coffee.

The menu at Redsalt treads a very clever line between comfort food and all things slightly trendy or novel. It’s the type of menu where that difficult family member who only eats meat and three vege will be kept just as happy as a more adventurous eater. The prices are really keen: some of the signature and grill dishes push past the $30 mark ($125 for 800g of Wagyu anyone?!) but most main courses come in at $25-30. Based on what I tasted, this is great value.

As an added bonus, Redsalt has a focus on local ingredients and is a member of Eat Local SA so you can enjoy your dinner knowing you’re supporting all manner of local food producers. It also makes it a great place to take any interstate or overseas visitors.

The bottom line with any review is would I go back (and pay my own money)? Aside from already having recommended Redsalt to a few people, yes, I’d go back in a heartbeat.

Crowne Plaza Adelaide
16 Hindmarsh Square
Adelaide SA 5000
phone: 08 8206 8888

Crowne Plaza Adelaide - Redsalt Restaurant Menu, Reviews, Photos, Location and Info - Zomato