How to Bake the Best & Easiest Scones with Chef Dominique Rizzo

 Are your scones light and fluffy or do they bounce like cricket balls? If it is the latter, then How to Bake the Best & Easiest Scones is perfect for you.

Chef Dominique, with special guest Bernard Power, demonstrates how to bake the Best and Easiest Scones using her favourite scone recipe.   

Over the years of hosting the Food and Wine stage at the EKKA, Dominique has picked up a few tips from the QCWA ladies, the absolute scone experts.

Here is Dominique’s recipe.

Ingredients:
3 cups self-raising flour
1 cup lemonade
1 cup thickened cream
Good pinch of salt

Method:
Preheat the oven to 220c . Sieve the self-raising flour into a large bowl and add in the salt. Combine the cream and the lemonade in a separate bowl. With a knife or a rubber spatula cut the liquid into the flour as you pour it in, until most of the liquid has been absorbed.
The most important key to scones is not to overwork the dough. As soon as the dough comes together in the bowl – there will still be bits of flour and mixture not 100% combined. This is fine. Sieve a little extra flour onto a bench top and tip out the scone dough. It should still be a little sticky. Gently lift and press the dough onto itself using floured hands until you have an even 1 inch or about 3cm thick dough.

Using a round pastry cutter or a drinking glass dipped in flour to stop it from sticking, cut out circles from the dough and place them onto a lined baking tray. You can also just cut the scones into squares. The scones will rise and spread slightly so don’t pack them too tightly. Bake for 12 – 15 minutes until golden on top.

Now watch the video How to Bake Best & Easiest Scones with Chef Dominique Rizzo on the Putia Pure Food Kitchen YouTube channel.

If you would like more recipes and tips like this, then subscribe to Chef Dominique Rizzo‘s YouTube Channel and here at her “Putia Pure Food Kitchen” channel.

For more of Dominique’s recipes go to her cookbook “My Taste of Sicilly”.

This video was filmed on location at Putia Pure Food Kitchen.