I don’t like scones. Yes, there you have it … I have disliked this dry tea time treat for years. For me a scone is only edible the moment it comes out of the oven, spread with an even layer of butter that must be permitted to soak into the dryness of the scone. Then I add an unashamed serving of apricot jam paired with an equally generous serving of cream. I also have to wash the whole lot down with at least two cups of freshly brewed tea!
But a few days ago I decided to ask Tannie Poppie for her unique scone recipe. She was quick to comply: “Take 500 g self-raising flour and add 250 ml fresh cream and 330ml (x1 tin) of Sprite. Mix the batter and scoop in cupcake baking tray. Bake for 12 to 15 minutes at 200 °C until done. This scones just melt in your mouth … try it out and do let me know what you think”.
Naturally, I could not hold back my surprise and excitement. It is so simple and in less than an hour I had a Tannie Poppie-sprite-scone in my mouth (that hour included my time going to the shop to buy Sprite)! It was not dry and had a feather like texture that just melts in the mouth. All that I can say is that it is revolutionary and unconventional. Tannie Poppie…you rock!
- 500g self-raising flour
- 250ml fresh cream
- 330ml Sprite (1 small tin)
- ½ tsp salt
- 1 egg, whisked (egg wash)
- Sift the flour and salt in a bowl. Add the cream and sprite and mix well. Scoop in cupcake baking tray. Brush with egg wash and bake at 200 °C for 12 – 15 minutes until done.