Lemonade Scones - 3 Ingredients From Scratch
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
10 scones
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Calories
188 kcal
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Course
Baked Goods
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Cuisine
Australian, New Zealand
Lemonade Scones - 3 Ingredients From Scratch
Description
Lemonade Scones combine self-raising flour, thickened cream, and lemonade to produce a soft, fairly sticky dough that yields tender scones. The mixture is lightly kneaded on a floured surface, shaped into a disc, and cut into rounds before baking at 200°C until golden on top. Brushing the tops with milk helps achieve a smooth, golden crust.
The lemonade provides a subtle sweetness and fizz that works with the flour's leavening to keep the scones light and fluffy. The scones are best served with plenty of whipped cream and jam, forming a classic teatime pairing.
This recipe is straightforward and requires minimal ingredients while delivering classic scones that balance softness with a lightly golden exterior. The dough's gentle handling preserves its tender crumb without becoming dense.
These scones keep well for up to three days in an airtight container and freeze well for up to three months. For best results, reheat before serving. If you lack a round cutter, an empty clean tin or knife can be used to cut shapes, remembering to flour cutters or knives to prevent sticking.
Ingredients
- 3 1/2 cups self-raising flour plus extra for dusting (flour sub - Note 1
- 1 cup thickened cream (heavy cream), not whipped!
- 1 cup lemonade (Note 2)
To serve
- Whipped Cream
- jam
Instructions
- Preheat oven to 200°C/390°F (180°C fan). Line tray with baking/parchment paper.
- Combine the flour, cream and lemonade in a bowl and mix until flour is mostly combined. Do not over mix, it will make the scones dense! The dough should be soft and fairly sticky.
- Turn out onto a floured surface, and knead gently just 3 - 5 times to bring dough together, then gently pat into a disc shape 2.5cm/1" thick.
- Use a 6cm/2.5" round cutter to cut rounds - press straight up and down (don't twist), flour cutter in between. (Note 4)
- Use a knife or similar to scoop up (avoid touching sides) and place on tray, slightly touching each other (they help each other rise).
- Brush the tops lightly with milk. (Note 5)
- Bake for 15 minutes until golden on top. Place on rack to cool. Place tea towel over them to stop the tops from getting crusty.
- Serve with copious amounts of cream and jam, and of course tea!
Notes
- Self-raising flour includes baking powder, or make your own by adding 7 tsp baking powder to 3½ cups plain flour.
- Any fizzy, sweetened lemonade like Schweppes, Kirks, 7Up, or Solo can be used.
- Press the cutter straight down without twisting and flour between cuts to keep dough neat.
- The scones bake best when placed touching on the tray to aid rising and brushed with milk for a golden top.
- Store minted scones airtight up to 3 days or freeze up to 3 months; reheat before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10scones
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Serving | 74g | |
| Calories | 188cal | 9% |
| Carbohydrates | 31.5g | 11% |
| Protein | 4.1g | 8% |
| Fat | 4.8g | 7% |
| Saturated Fat | 2.8g | 14% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 16mg | 5% |
| Sodium | 6mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 2.6g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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