Sensational Lemonade scones
Week 4 is a delicious scone recipe using lemonade!
325g (2 cups + 2 tablespoons) self-raising flour (I add a pinch of salt but that’s optional)
167ml (2/3 cup) cold lemonade from unopened bottle (if making more than one batch, put the lemonade back in the fridge after using for each batch to keep it cold)
167ml (2/3 cup) double cream (I buy a 600ml pot to make 3 batches)
Egg white of 1 egg for brushing (optional, but does give a nice colour when baked)
- Preheat oven to 190 degrees (fan oven) and line a baking tray with baking paper.
- Sift flour into a large bowl
- Combine lemonade and cream in a small bowl and add mixture to flour
- Fold gently into the flour and mix together until just combined (don’t over mix – it should be a soft, sticky dough)
- Place dough on a lightly floured surface and form into a round, about 2.5 cm thick.
- Using a floured 4cm cutter, cut out the scones
- Place the scones on the baking sheet – they must be just touching each other
- Bake for 14 minutes together, then remove from oven, separate the scones and put back for a further 4 minutes till pale golden
- Serve with jam and whipped cream but be careful, one is never enough! Each batch makes about 14 scones
Cyndy downloaded this recipe from the internet and has adjusted it over the years. Usually, she make 3 batches so that there’s always a batch or two in the freezer – it’s quick and easy and the scones are delicious!
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