Lemonade scones
By Lee
This is a foolproof method for making scones. Simply pour and mix. No more overworked dough. Try it. You'll never look back!
Ingredients
- 3 cups self-raising flour
- 1 cup cream, plus 300ml extra
- 1 cup lemonade, chilled
- 1 tbsp icing sugar
- strawberry jam, to serve
Details
Preparation time 10mins
Cooking time 20mins
Adapted from foodtolove.com.au
Preparation
Step 1
Lemonade scones
Preheat oven to 220°C (200°C fan-forced). Grease and flour a 23cm (base measurement) square slab cake pan. Shake off excess flour.
Sift flour into a bowl. Make a well at centre. Add cream and lemonade to flour. Using a round-bladed knife, mix ingredients.
Turn dough out onto a lightly-floured surface. Press dough into a 3cm-thick round. Using a 5.5cm round cookie cutter, cut dough into 16 rounds (re-roll offcuts if necessary). Place rounds, side by side, in prepared pan.
Bake for 15-20 minutes or until scones are golden and sound hollow when tapped. Transfer to a wire rack.
Using an electric mixer, beat extra cream and icing sugar until soft peaks form. Serve scones with cream and jam.
Tips
To freeze: Keep scones in an airtight container or snap-lock bag for up to 3 months. Thaw at room temperature.
You can cook scones on a baking tray
Mixing: Handle the dough as little as possible.
Baking: Arrange scones side by side for even rising.
Storing: Scones are best made and eaten on the same day.
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