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Recipes |
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Ponga Road Scones |
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| Ingredients: |  Cheese Scones |
 Date Scones |
| Basic Scone Mix | ||
 4 cups self
raising flour |
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| 1 teaspoon
baking powder |
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| 300ml cream |
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| For Cheese Scones | For Date Scones | |
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300ml soda water |
300ml lemonade or 300ml ginger beer |
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1½ cups grated cheese |
1
cup chopped, pitted dates |
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½ teaspoon salt |
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| Method Cheese Scones | Method Date Scones | |
| Preheat oven to 210° | Preheat oven to 210° | |
| Sift together the flour, salt and baking powder | Sift together the flour and baking powder | |
| Add 2/3 of the cheese and mix | Add dates and mix | |
| Make well in the mixture and add the cream and soda water, then mix with a wooden spoon. Be careful not to over-mix, as this will make the scones tough. | Make well in the mixture and add the cream and lemonade or ginger beer, then mix with a wooden spoon. Be careful not to over-mix, as this will make the scones tough. | |
| Lightly flour a tray and then knead mixture into a square shape about 2cm thick | Lightly flour a tray and then knead mixture into a square shape about 2cm thick | |
| Using a long carving knife, cut the mixture into rectangles of desired size. | Using a long carving knife, cut the mixture into rectangles of desired size. | |
| Decorate the top of the scones with the remaining cheese | Bake in the oven at 210° Centigrade for 10-15 minutes or until tops turn a light golden colour. | |
| Bake in the oven at 210° Centigrade for 10-15 minutes or until tops turn a light golden colour. | ||
Cheese Scones |
Date Scones |
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| The name for the "Ponga Road Scones" arose from
Ponga Road, which was the backbone of Robert's Rural Mail Delivery Run. Robert delivered the mail to some 300 homes along this run in the three years he operated it from July 2002 till mid June 2005. |
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