Recently my friend got me hooked on a carbonated peach drink called Peachee, made by Bundaberg. Now while it's best to drink the stuff to get the full force of flavour, I started to toy with the idea of using it in a scone mixture. I'd always heard about using lemonade in a scone mix but had never bothered with it, but my bottle of Peachee was calling me to try it out. Verdict: great success. Instead of using cream I decided to use a half half mixture of yoghurt and buttermilk. The resulting dough was very sticky, but I was still able to work with it, so if you try this recipe don't be too alarmed by the seemingly sloppy mess, it will reward you with delightfully soft scones.
- 3 cups self-raising flour
- 1/2 cup peach yoghurt (or nectarine or anything in a similar vein)
- 1/2 cup buttermilk
- 1 cup Peachee
- Lemon curd for filling
Preheat your oven to 220 Celsius.
Sift the flour into a large bowl then add the wet ingredients. Mix briefly to form a dough. Don't worry if it's a bit sticky, but if you are really worried just add more flour.
Tip out onto a floured bench and roll or pat it out til dough is 2-3cm thick. Cut with a floured cutter or cut into squares.
Place the scones on a prepared tray, be sure to place them close together to help them rise.
Brush the tops with milk and bake for 10-15 minutes. Split them and spread with lashings of lemon curd.