Dissolve citric acid completely
in the lemonade then add to the cream and mix completely .
Add the mixed liquids to dry
ingredients and use a knife to mix
until just
combined.
Dump on a floured surface
and knead a minimum amount to
make uniform.
Spread/roll 2 cm thick
and cut out about 12 50mm rounds.
Place on baking paper on a
flat tray and brush the tops with milk.
Bake then remove to a
cooling rack.
I use separate plastic glasses to weigh the liquids in. If you do not
add the lemonade to the cream it will be difficult to get all the cream
out. Do not use light thickened cream. Look for a thickened cream with
about 20mg/100g of sodium or less. I freeze these scones and
microwave them just before use.
Wholemeal or Plain Scones made
with
Salt Skip (TM) baking powder
and
citric acid.
The above scones were so good when microwaved that we ended up eating
them on a regular basis in place of toast with breakfast. In the
interests of health I replaced the plain flour with wholemeal and
used canola oil instead of cream. If you want white scones and have no
cream this recipe works with plain flour also.
Preheat oven to 200ºC
300g Wholemeal plain flour (I used stone ground) or Plain flour
4 t Salt skip baking powder Mix the above thoroughly then add
2 T Canola oil Use a knife to mix thoroughly.
In a plastic container (so liquid stays cold) make up. 1 t Citric acid dissolved in
200g Ice cold lemonade. Make a well in the flour (so liquid
will get near the bottom of the bowl) and add liquid all at once. Use a knife to mix. then continue from
(6) above baking for 22 minutes.
Normal baking powder contains sodium. Sodium free baking powder usually contains potassium. If you have a condition that precludes the use of sodium and potassium you can still have scones and cakes. Replace the baking powder in the recipes above with 3/4 of a teaspoon of Ammonium Bicarbonate and delete the citric acid. There may be some smell of residual ammonia but it soon dissipates. The ammonia may reappear if the scone is reheated. Using
ammonia bicarbonate in scones is not ideal because of the possibility
of residual ammonia. This is reduced if the scone is a little over cooked and cutting the scone and letting it air while hot
also helps. Look for JBS Spices Ammonia Bicarbonate in middle eastern shops and ethnic delicatessens around Sydney.
This "butter" cake with caraway seeds was baked to see how ammonium bicarbonate (carbonate) performed.
The cake was sliced while still hot to let any residual ammonia escape.
The result was perfect. Recipe. 3T oil, 2T water, 2 eggs, 1t vanilla. 1/2 cup milk., 3/4 cup sugar -- cream together. Sift 3/4 t ammonium bicarbonate (or correct amount of other baking powder) with 2cups flour then mix in 2 t caraway seeds. Fold in dry ingredients and bake for 55 minutes at 180C.
Yeast
Free Bread (Damper)
Preheat oven to 180C.
Grease a 22 X 12cm loaf tin.
Sift together 7 teaspoons
Salt Skip baking powder with 2
1/2 cups
plain flour.
Dissolve 2 teaspoons of citric acid in 350ml cold lemonade.
Dump the lemonade in to the flour and mix together without delay. The blob of mixture should be just the right texture to get it into the tin with some
shoving from a spatula (the silicone type is great for cleaning out the
bowl) and get it into the oven fast as the citric acid reacts
immediately
with the baking powder and you do not want to miss any of the rise.
Bake for 50 minutes. The top will not be brown but a tap with the finger should produce a hollow sound.
Cool on a wire rack. Best eaten warm with butter and jam or try it with the traditional Cockies Joy (Golden Syrup). One low sodium (80mg/100g) golden syrup is CSR in the squeeze bottle.
