Pandan Peanut Scones

Ingredients

• 3 cups Self-raising flour
• 1 cup Thickened cream
• 1 cup Lemonade (cold)
• 1 teaspoon Pandan extract
• 1 cup crushed peanuts
• pinch of salt and sugar

Method (makes approximately 2 serves for 6 people)

• Preheat oven to 220 degrees.
• Sift flour and add salt, sugar and crushed peanuts, mix well to combine.
• Add pandan extract to lemonade to dissolve, then combine with the cream and add to the flour mixture.
• Mix to form a soft dough and place onto a floured surface.
• Gently knead dough until smooth and then roll out to a thickness of 2 cm. Cut with a floured cutter 4 cm wide.
• Place close together on a tray and bake for 10-15 minutes. (Tips from other websites are to put them close so that they can use each other to rise)

Scones are usually best eaten fresh on the day it is baked, if you intend to keep it for longer, ensure that you place them in an airtight container once they are fully cooled down. Also it will need to be in a dry and cool area of your kitchen or in the fridge. You can place them back into an oven/ microwave to reheat, however, when placed into a microwave, it needs to be eaten immediately otherwise your scone will be come a stone if left out too long.

You can replace Peanuts with any other crushed nuts, however I do find that Peanuts best complement this Pandan scone. Or you can also eliminate the nuts altogether if you are allergic to nuts.



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