Lemonade Scones
HB-7487 · Hand-built original · Australian, New Zealand, UK
Fluffy scones mixed from just self-raising flour, thickened cream and lemonade, baked until golden and served with whipped cream and jam.
Australian, New Zealand, UKBaking25 minServes 10216 kcalVegetarianEgg-freeDiabeticLow Fat / Low Cholesterol
Main ingredient: self raising flour
Servings:10quantities adjust to match
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))
- Whipped cream
- Jam
Method
- Heat the oven to 390°F and line a baking tray with parchment paper.
- Stir the self raising flour, thickened cream and lemonade together in a bowl only until the flour is mostly combined, since overmixing would make the scones dense; the dough should stay soft and fairly sticky.
- Turn the dough onto a floured surface, knead it gently just 3 to 5 times to bring it together and pat it into a disc about 1 in thick.
- Cut out rounds with a floured 2¼ in cutter, pressing straight down without twisting, and flouring the cutter again between cuts.
- Lift the rounds onto the tray with a knife so their sides stay untouched, setting them close enough to just touch each other as they rise.
- Bake the scones for 15 minutes until their tops are golden, then move them to a rack and drape a tea towel over them so the tops stay soft as they cool.
- Split the warm lemonade scones and serve them with whipped cream and jam.
Prep: 10 min · Cook: 15 min · Total: 25 min
Nutrition (per serving, where published)
216 kcalCalories
4.9 gProtein
35.7 gCarbs
5.7 gFat
3.4 gSaturates
1.1 gFibre
3.5 gSugars
506 mgSodium
18 mgCholesterol
88 mgPotassium
167 mgCalcium
2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data