Hey guys, I’m bringing soda scones back! Let’s do High Tea, afternoon tea, morning tea because we need a reason to enjoy these sweet treats. Or don’t we?
If you aren’t familiar with soda scones, well my dear friends, this is possibly the simplest way to make scones from scratch. There is no need to crumble butter with flour for this recipe. I know this may not be an arduous task to some of you, after all instead of the traditional rub-in method, there’s always a food processor to do the job. But sometimes, I just feel like a less fiddly process. Sometimes, if I can get away with just two-step process of pour and mix, I am all good.
Hence, it’s little wonder that the soda scones recipe from the 4-Ingredients Cookbook has been my go-to recipe. I have tweaked the original recipe to satisfy my savoury tooth. To calm my sweet tooth, on the other hand, I have tweaked the recipe again to make what I cheekily called in short form, 3 Cs scones (Cacao, Cola and Cranberries).
On their own, these are not overly sweet scones. After all the only source of sugar comes from the carbonated drink and when you go through the recipe below, it only requires a fairly small amount. Therefore, I feel like there’s more room for sweetness which can come in the form of fruit preserves (to eat with) or icing (for drizzling). As you can see, I chose to adorn my dark cacao scones with a light drizzling of maple icing to finish the look. Enjoy!
Author: Fuss Free Cooking, scones recipe tweaked from 4 Ingredients Cookbook - One Pot One Bowl, icing recipe adapted from www.glutenfreegoddess.blogspot.com
- 1 cup all-purpose flour
- 1 cup cacao powder (raw chocolate powder)
- 4 tsps baking powder
- 1 tbsp dried cranberries
- 150 ml/5.05 fluid ounces cream
- 125 ml/4.22 fluid ounces Coke Zero (or your choice of soda)
- 1/2 cup pure icing sugar
- 1 tbsp pure maple syrup
- 1/2 tsp vanilla extract
- 1/2 tbsp soy milk
- Preheat the oven to 220 degrees Celsius/364 degrees Fahrenheit. Line a baking tray with baking paper.
- Add flour, cacao powder, baking powder and dried cranberries into a large mixing bowl. Mix well with the flour with a fork.
- Make a well in the middle, pour in the cream and your choice of Coke. Use a fork and eventually your hand to mix until a firm dough is formed (be careful not to knead). (4) Roll the dough out with a rolling pin (or the lazy way flattening the dough roughly one palm) and cut with a scone cutter (or any round cookie cutter). (5) Arrange closely together on the baking tray important and bake until golden brown. The recipe book said about 12 minutes, but it took me about 15 minutes.
- When the scones are cooled, spoon the icing over the scones. Allow the icing to set before serving.
- In a small bowl, add the ingredients and whisk until smooth and creamy. Allow the icing to chill a little while waiting for the scones to cool. This will help the icing to stay better on the scones later on.
Wow. I am so going to try this, they look great.
Alma Pretorius says
Wow, what a gamble I took. I wanted to make the lemonade scones, but I couldn’t find ‘thick cream’ in shop. So I then also didn’t buy the lemonade. I searched around for a substitute for cream and someone mentioned Greek Yoghurt (which I had). I also had Coke and cacao. So I used 2 c self-raising, 1 cup cacao, 1/2 c Greek Yoghurt, 1/2 c milk, 1 c Coke and 1/2 c coconut (it should have been more, couldn’t really taste the coconut).
Baked it at 220 oC for about 17 minutes. It’s really nice. Not sweet at all, but with some jam, quite good.