Crumbly and soft, these scones are a perfect base for other flavours to make white chocolate, date scones, or coconut scones.
Lemonade scones
Delightfully soft and crumbly.
- 30 mins cooking
- Makes 12
Print
.jpg?width=690&height=574&mode=crop&anchor=topcenter&quality=75)
Ingredients
- 1 cup pure cream
- 1 cup lemonade
- 3 cup self-raising flour
- pinch of salt
- extra flour, for dusting
- jam and cream, to serve
Method
- 1Preheat oven to 220°C (200°C fan-forced). Lightly flour a baking tray.
- 2Sift flour and salt into a large bowl. Pour in lemonade and cream and mix to a soft sticky dough. Scrape onto a generously floured surface. Knead very lightly and press into 3 cm thick disc. Using a 6cm cutter, cut dough into rounds and place on a baking paper lined oven tray. Gently knead scraps of dough together, repeat pressing and cutting.
- 3Lightly brush tops with a little extra cream and bake for 15-20 minutes or until browned and tops are browned.
- 4Serve with jam and cream.
.jpg?width=690&height=388&mode=crop&scale=both&anchor=topcenter&quality=75)
