Lemonade Scone Recipe
This very quick and easy recipe produces lovely light scones. They are best served hot from the oven.
Makes about 12-14 scones.
We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.
325g (2 cups + 2 tablespoons) self-raising flour
167ml (2/3 cup) cold lemonade (use the carbonated type)
167ml (2/3 cup) thickened cream (35 percent fat)
Preheat oven to 225 degrees Celsius (205 degrees Celsius fan-forced). Line a baking tray with baking paper.
Sift flour into a large bowl. Combine lemonade and cream in a medium bowl. Add lemonade and cream mixture to flour and gently fold ingredients together until just combined (don't over mix the dough as this will produce tough scones). The dough should be fairly soft and sticky. © exclusivelyfood.com.au
Place dough on a lightly floured bench, form into a round and press out to about 3.5cm thickness. Cut scones using a floured 5cm diameter cutter. We find that using a quick, firm motion to cut the scones gives a them better shape and makes them less likely to stick to the cutter. Form the offcuts into another round and cut some more scones.
Place scones close together on the tray, so they are just touching. Bake for about 12-15 minutes, or until pale golden and cooked through.
If you like your scones to have a soft crust, cover them with a clean tea towel for one minute after removing from the oven. Serve hot with jam and whipped cream. © www.exclusivelyfood.com.au