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Lemonade scones
Lemonade adds a touch of zingy sweetness to this non-traditional scone recipe, which uses
cream instead of butter and is super quick to make. These sweet and delicious scones are
delicious hot from the oven- just the right type for hungry cubs.
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Ingredients:
Makes 12.
- 1 cup of lemonade (not flat)
- 1 cup of cream
- 3 cups self-raising flour
- Handful or two of sultanas (optional)
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Method:
- Preheat oven to very hot 220°C.
- Mix flour, sultanas, cream and lemonade. Mixture will be soft
- Turn onto a lightly floured board. Pat down, do not roll.
- Use a round cookie cutter to cut scones.
- Brush tops with milk or a lightly beaten egg.(Using egg makes them more golden when cooked).
- Bake for about 10 minutes, or until tops are golden
Note: When you turn the mixture out onto the kitchen bench, dust it again with more flour so
it isn’t too sticky to cut up.
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Meat and two Vegetable:
Ingredients:
- Potatoes
- Pumpkin
- Onion
- Green Beans
- Meat
- Powered Gravy
- Dash of water
- Foil containers
- Alfoil
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Method:
- Dice vegetables into 1cm squares.
- Place meat on bottom of foil container
- sprinkle gravy over meat
- place cubed vegetables on top.
- Add dash of water.
- Cover with alfoil.
- Place in hot coals for 10-15 min.
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Quick Cub Trifle
Ingredients:
- Mini Jam Rolls
- Diced Two fruits
- Jelly (pre-make this)
- Pouring custard
- Whipped Cream
- Choc Sprinkles
- Clear plastic cups
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Method:
- Cut jam roll into chunks and put into cup.
- Place 2 scoops of two fruits over the jam roll.
- Scoop 3 spoons of jelly on top of the two fruits
- pour custard on top.
- Top with whipped cream and sprinkle choc sprinkles to finish.
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Hot Milo
Ingredients:
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Method:
- Add 2 heaped spoons of milo to cup.
- Add boiling water.
- Top up with milk
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