These scones are so simple and easy to whip up. They only use 4 ingredients and taste so light and delicious.
It is so lovely to have a baking recipe like these Lemonade Scones up your sleeve that can be whipped up quickly with only a handful of ingredients. They are perfect to give to someone, for a morning tea or when people turn up out of the blue.
You will need the following ingredients
Lemonade – Classic lemonade like without pulpy bits works best
Cream – Full fat pouring cream
Salt – I use Iodised table salt
Flour – All Purpose White Flour
How to make Lemonade Scones:
First preheat your oven to 200 degrees fanbake and line your tray with baking paper or a silicone mat.
Now to make the dough, take a large bowl and add the flour, salt, Baji999 cream and lemonade and mix. I like to use a wooden spoon and mix gently but decisively. Mix only 3-5 times just to bring the mix together. If you over mix the scones will be dense.
The dough will be sticky but just trust the process. Now to cut. Flour your bench and turn the dough out and knead just a few times. Again decisively. Shape into a large disc around 2.5 cm thick. Take a 6cm cookie cutter, alternately you can make wedge shaped scones, or you can use a clean empty can to cut rounds. When cutting the scones, flour the cooking cutter in between cuts and be firm when cutting and just push down, instead of twisting the cutter, this results in a lovely shape.
When transferring the scones to the tray, I like to use a pallet knife, a butter knife works well too.
Avoid touching them too much. When placing them on the tray I like to place the scones so that they are slightly touching so that they help each other rise. Use a pastry brush the tops of the scones with milk.
Bake until golden, around 15 minutes. Remove from the oven and cool on a rack. You can place a clean tea towel over the scones to keep them fresh.
Top with jam and cream and serve.
If you are looking for more trusty baking recipes check out my posts for Banana & Chocolate Chip Blender Muffins and Oaty Fruit Slice.
Lemonade Scones
Ingredients
- 4 cups self-raising flour
- Pinch of salt
- 300 ml cream
- 300 ml lemonade
- Milk for glazing
To serve
- Jam
- Whipped cream
Instructions
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Preheat oven to 200 degrees.
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Line a baking tray with baking paper
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In a large bowl combine the flour, salt, cream and lemonade and mix until mostly combined. Don’t over mix or the scones will become dense.
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The dough will be quite sticky.
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Place a little flour on your bench and turn the dough out and knead just a few times to bring it together then shape into a disc shape around 2.5 cm thick.
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Take a 6cm round cutter to cut rounds. Press straight up and down (do not twist the cutter) flour the cutter in between using.
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To put the scones on the baking tray use a pallet knife or butter knife. Avoid touching them too much. I like to place the scones so that they are slightly touching so that they help each other rise.
Once you have cut your rounds, bring your leftover dough together and make another disc to cut out more scones.
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Brush the tops of the scones with milk.
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Bake until golden, around 15 minutes. Remove from the oven and cool on a rack. You can place a clean tea towel over the scones to keep them fresh.
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Top with jam and cream.
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Serve.
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