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.
Brush the scone tops with milk before popping them into the oven to give your scones a shiny brown finish. If you prefer a dusty brown finish go without the milk. The choice is yours.
Another pointer – give the dough a quick and easy knead on a lightly floured surface. Get it to a point where it can be worked without sticking to your hands. Feel free to add a little extra flour.
To get your dough ready for the scone cutter, pat it down with you hands to about 3 cm thickness, no rolling pin required.
And there you have it, a fabulous afternoon tea that’s a feast for the eyes, super easy to make and beyond words delicious.
Lemonade Scones
Ingredients
- 3 1/2 cups Self Raising Flour
- 1 cup Thickened Cream (Full Cream)
- 1 cup Lemonade
- 1/4 cup Milk
- Whipped cream and Jam to serve
Instructions
- Pre heat oven to 220 c
- Sift flour into large bowl.
- Add cream and lemonade. Mix ingredients with a spoon until combined.
- Transfer mixture onto a lightly floured work surface. If too sticky to handle add a little extra flour. Lightly knead into dough and pat down to about a 3 cm thickness. Press a glass or cookie cutter into dough to form scone rounds.
- Place scones about 3 cm apart onto a lined or slightly greased baking tray and brush with milk. Bake for about 10 minutes in preheated oven.
- Once baked, cool slightly on wire rack, then break scones in half and spread each half with jam and top with cream. Or simply top them with a big lashing of you favourite butter.
