Plain lemonade scones

 

 

Feeds aprox. 12-15

Cooking time 15-20 mins / batch

 

Ingredients

4 cups of self raising flour

300ml carton of pouring cream or 200 ml UHT

300ml of plain lemonade or 350ml if using UHT

 

Directions

Place flour in a mixing bowl and make a well in the centre, pour in the cream and using the empty cream container as a guide fill to the crease in the carton with lemonade and pour in with the cream.

Mix ingredients together with a butter knife until just combined to make soft and fluffy dough.

Turn out onto a floured board and gently press together and pat down to form a 2-3 cm disk of dough then with a scone cutter or sharp knife cut the dough into the desired shapes and place on an oiled baking tray.

Place the tray into a hot oven on a high trivet with coals scraped to the edges and cook for 10 minutes, scrape coals to the middle and cook for further 3-5 minutes or until golden brown. Serve with jam and cream for morning or afternoon tea.

Cookies and Cream Chocolate Mousse

 

Ingredients

1 300ml carton of pouring cream

1 medium size jar of Nutella

Good slurp of liquour, your choice.

1 packet of Chocolate Oreo cookies

Grated chocolate

 

Directions

Whip cream till light and fluffy using a hand beater or egg whisk

Add 3-4 large tablespoons of nutella and the liquour, whisk in till all ingredients are combined.

Break Oreos into pieces and place a few in the bottonm of a glass spoon on the mousse mix and repeat till glass is as full as you want it. Top with grated chocolate and set aside in the fridge for a couple of hours to set.

This mix should make four desserts and it is up to you what kind of liquour you use Butterscotch scnapps, Frangelico and Baileys are all nice

Very surprising dessert to serve if you are roughing it out bush.