I’ve never had much luck with baking traditional scones – anyway, years ago I stumbled across this wonderfully easy recipe for Lemonade Scones.
Who’d guess that combining flour, lemonade and cream would create these fluffy delicious scones. In fact, it’s a no fail recipe that can be ready to serve in 20 minutes.
A few extra pointers. I add the cream before the lemonade and I don’t wash the measuring cup between transitions. This means that the lemonade will pick up the cream that has stayed behind. Less waste and more creamy yumminess.
Another thing – you can brush the scone tops with milk before popping them in the oven. This will give you a shiny brown scone top. If you’re a matt sort of person go without the milk, they will still brown up nicely, but will have a dusty brown finish.
Last special pointer – just give the dough a quick and easy knead. Get it to a point where it can be worked without sticking to your hands or work surface. Feel free to add a little extra flour.
To get it ready for the scone cutter, pat the dough down with you hands to a height of about 3 cm, no rolling pin required.
And there you have it, a fabulous afternoon tea that’s super impressive to look at, super delicious to eat and super easy to make.
For light, fluffy delicious scones every time. This recipe is a definite no fail and will be loved by everyone.
- 3 1/2 Cups Self Raising Flour
- 1 Cup Thickened Cream (full cream)
- 1 Cup Lemonade
Pre heat over to 220 c
Sift flour into bowl.
Add cream and lemonade. Mix ingredients with spoon until combined.
Transfer mixture onto a lightly floured work surface. If too sticky add a little extra flour. Lightly knead into dough and pat down to about a 3 cm thickness.
Use a glass or cookie cutter to form scone rounds and place about 3 cm apart onto a lightly greased tray. Bake for 10 minutes.
Once baked, cool slightly, then break scones in half and spread each half with jam and cream.