A Simple Lemonade Scone Recipe
These Lemonade Scones are ideal for morning, afternoon, or high teas with friends. They are beautiful fresh out of the oven with jam and cream. People these days tend to think that scones are old fashioned, however, I don’t think that scones will ever go out of fashion. They are easy to whip up and bake and I would encourage anyone to try them. This recipe is great because of the small number of ingredients. Thanks to Elenor for giving me this recipe, they were a hit with my guests. Enjoy!
Ingredients
3 cups self raising flour
1 cup of cream
1 cup of lemonade
Method
Sift the flour into a bowl making a well in the middle
Pour in the liquid ingredients and combine with a spoon
Do not overmix
Take the mixture out of the bowl and onto a lightly floured board
Roll out the dough to approx 1 cm thickness
Pop the scone cutter into flour and cut out the scones (do not twist the cutter)
Place on a tray approximately 1.5 cm apart
Bake for 12 minutes at 200 degrees Celcius
Hints
Use a baking sheet to keep the scone tray clean
If the dough seems dry add extra cream or lemonade
For a wet and sticky dough add extra flour
Suitable for normal sized scones or mini scones
Do not leave too much of a gap between scones
Place them close so that they rise rather than spread
Do not open the oven door during cooking
Not all ovens are the same. Some cook hotter and others cooler
Source
Elenor
May 10, 2015 at 3:35 am
Cannot wait to try these .they sound wonderful. I am just hainvg a ball making all these great recipes I am finding on this blog and in your book as well as experimenting on my own within the guidelines. I would go with the pine (pignoli) nuts too..but then again I am an Italian who was raised on pignoli nuts which were added to meatballs, tomatoe sauce and many other dishes but I was wondering if I can replace the Romano Cheese with Parmesean cheese instead? How many can you have although I am sure they are very filling and satisfying so one would be enough, correct?