Description
Fluffy, savory, and deliciously cheesy, these eggless scones are made with Sprite and cream for the perfect rise. A quick, easy bake that’s soft inside and golden outside!
Ingredients
Units
Scale
- 1 can (330ml) Sprite (or any lemon-lime soda)
- 1 cup (250ml) fresh cream
- 1 cup (about 250ml) grated cheese (cheddar works best)
- 5 cups (1,250ml) self-raising flour, plus a little extra for dusting
Instructions
- Preheat your oven to 200°C (400°F) and lightly grease or line a baking tray.
- In a large bowl, pour in 330ml Sprite and 250ml fresh cream.
- Add 1 cup of grated cheese and 5 cups of self-raising flour.
- Using a knife (not a spoon), mix gently until everything comes together into a soft dough. Don’t overmix; it’s okay if it looks a bit rough.
- Turn the dough out onto a floured surface.
- Give it a light knead for about 2 minutes; just enough to bring it together.
- Roll or pat the dough to about 2cm thick, then use a round cookie cutter or cup to cut out your scones.
- Do not twist the cutter when making scones because twisting seals the edges of the dough layers together, which prevents the scones from rising properly. The goal is to have straight, well-defined sides that encourage an even, high rise.
- Place them on the tray with a little space between each.
- Bake for 10–20 minutes, depending on your oven, until the tops are lightly golden.
- Let them cool a bit before slicing open. Serve warm with fresh cream, butter, or jam, and maybe an extra sprinkle of cheese on top if you’re feeling fancy.
Notes
Created, Prepared, Tasted, and Tested by Ureshani
