On a cold rainy day in the Far North it was decided that hot scones should be made.
The children washed their hands and the measuring process began. The children showed great skill in turn-taking as they measured cups of flour and teaspoons of baking
We counted five cups – plus another three (to make up for the half-filled cups that some of the children had measured and put in), then five teaspoons of baking powder. Next
the cream and a can of lemonade were added to the mixture and the children all took turns mixing it together.
We sprinkled flour onto the table and tipped the dough onto it, rolling it out with rolling pins. Cups dipped in flour became the round scone cutters and then the scones were
baked on an oven tray.
Soon the smell of freshly baked scones wafted through the centre, making our tummy’s rumble. We cut the scones in half – cream and jam on some and others with just butter.
They tasted yummy … light and fluffy.
He tino pai tou mahi e tamariki ma! He reka rawa!
Never-fail fluffy scones
5 cups plain flour 5 teaspoons baking powder
330ml cream 1 can of lemonade
Mix flour and baking powder together. Stir in cream and lemonade. Roll out and cut
into shapes. Cook 10-20 minutes at 200°C.
This is an excellent recipe for young children as there is no need to rub in butter and,
no matter how much handling of the dough occurs, the scones will turn out light and