3-Ingredient Lemonade Scones

Makes 15

 

INGREDIENTS

3 cups (450g) SASKO Self-Raising Flour 

1 cup (250ml) Parmalat cream 

1 cup (250ml) cold Sprite lemonade 

2 tbsp milk

 

 

METHOD

 

  1. Preheat oven to 180°C. 

  2. Combine the flour, cream and lemonade in a bowl and mix until just combined. **Do not over mix, it will make the scones dense. The dough should be soft and fairly sticky. 

  3. On a floured surface gently pat the dough down to 2.5cm thickness. 

  4. Use a 6cm round cutter to cut the scones. (You can use a glass if you don’t have a cutter) 

  5. Flour the cutter/glass in between scones so that the dough doesn't stick. 

  6. Brush the tops lightly with milk. 

  7. Place the scones on a lined baking sheet, slightly touching each other (they help each other rise) and bake for 10-12 minutes until golden. 

  8. Allow to cool slightly. Serve with whipped cream and jam. ENJOY!

3-Ingredient Banana Bread

Serves 10

 

INGREDIENTS

5 medium overripe bananas + 1 ripe banana to garnish

1 tin condensed milk 

2¼ cups SASKO Self-Raising Flour

 

 

METHOD

 

  1. Preheat the oven to 180 and grease a loaf tin. 

  2. In a large mixing bowl, mash the bananas lightly using a fork.*Chef’s Tip: If your bananas are underripe, place them on a tray in their skins and bake at 180 for 15-18 minutes until blackened on the outside and soft on the inside. 

  3. Pour in the condensed milk and mix well. 

  4. Sieve flour over condensed milk-banana mixture and fold in until just combined. 

  5. Pour the batter into a greased loaf tin. If desired, arrange two banana halves over the top of the loaf.

  6. Bake for 60 minutes or until a skewer inserted in the centre comes out clean. If the top becomes too dark during cooking time, cover with foil.

  7. Allow the loaf to cool in the tin for 5 minutes before transferring to a wire rack. 

  8. Slice the banana bread while still warm, spread generously with butter and ENJOY!

2-Ingredient Dough Jam Doughnuts

Makes 8-12

 

INGREDIENTS

3 cups SASKO Self-Raising Flour 

1½ cups plain yoghurt 

3 cups vegetable oil, for frying 

1 cup castor sugar 

1 cup strawberry jam 

 

 

METHOD

  1. Sift the flour and gently fold in the yoghurt until the mixture forms a dough. 

  2. On a floured surface, knead the dough by hand for 5-8 minutes. If the dough is too sticky, add more flour, a little at a time, and knead until smooth.

  3. Divide the dough into 8 evenly-sized pieces and roll into balls. 

  4. Heat the oil to 180°C in a large pot. 

  5. Deep fry the doughnuts, one at a time, turning often, until golden all around and cooked through. Remove with a slotted spoon and immediately roll in the castor sugar. 

  6. Spoon the strawberry jam into a piping bag and snip off the end. 

  7. Use the back of a wooden spoon to poke a hole into the side of each doughnut. Pipe the jam into the hole of each doughnut. 

  8. Serve immediately and ENJOY!

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