Lemonade Scones
User Reviews
5
Lemonade Scones
Description
This recipe uses self-raising flour combined with baking powder and a pinch of sea salt to provide lift, producing soft and airy scones. Cold butter is rubbed into the flour to create a crumb-like texture, which contributes to a tender crumb once baked. The addition of lemonade adds moisture and a subtle lemon flavor, as well as carbonation that can help lighten the dough.
The dough is rolled out and cut into disks, then brushed with egg wash on top only, which allows the scones to brown nicely without drying out the sides. Baking at a high temperature quickly sets the structure and develops that golden exterior while keeping the inside tender.
These scones are well suited for serving with butter, jam, or clotted cream, making them a pleasant option for a casual breakfast or afternoon snack. The gentle lemon flavor can be enhanced with a dusting of icing sugar, adding a hint of sweetness without overpowering.
Tips include preheating the oven thoroughly to ensure even rising and browning, using a sharp cutter without twisting to keep the sides from becoming compressed, and not overworking the dough to avoid toughness. If eggs are not desired for brushing, cream is a good substitute to help achieve a golden top.
Ingredients
- 300 g self-raising flour
- 1 teaspoon baking powder
- 1 pinch salt sea salt
- 30 g butter cold
- 200 ml lemonade
- 1 egg whisked
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Sift 300 g Self-raising flour into a mixing bowl and add 1 teaspoon Baking powder, and 1 pinch Sea salt.
- Add 30 g Butter and rub with your fingers to make a crumble consistency.
- Add 200 ml Lemonade. Mix to form a workable dough
- Put the dough onto a flour dusted surface. Roll out to 2cm/1in thick.
- Use a 6cm/2.5in cookie cutter to cut out 8 disks. Put them onto a lined baking tray and brush with 1 Egg. Only brush the tops - make sure it doesn't drip down the sides.
- Bake for 12-14 minutes. Once cooked, cool on a wire rack.
Notes
- Preheat the oven fully before baking to help the scones rise well and develop a golden top.
- Sift the flour and baking powder to avoid lumps and ensure light scones.
- Use a sharp cutter without twisting to keep scone edges light and able to rise properly.
- Brush with cream instead of egg for a golden finish if you wish to omit eggs.
- A dusting of icing sugar can be added after baking to enhance the lemon flavor.
- Avoid overworking the dough to prevent dense, tough scones.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Serving | 1scone | |
| Calories | 190kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 29mg | 10% |
| Sodium | 48mg | 2% |
| Potassium | 97mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 124IU | 2% |
| Calcium | 32mg | 3% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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