Lemonade Scones
These incredibly moist and fluffy scones are a true Australian classic, requiring only three simple ingredients. The magic combination of self-raising flour, thickened cream and lemonade creates a wonderfully light dough. Baked for 15 minutes until golden, they are best served warm with generous amounts of whipped cream and your favourite jam. This straightforward method delivers perfect results every time, making it an ideal treat for afternoon tea.
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
- Set your oven to 200°C/390°F (180°C fan) and line a baking tray with parchment paper.
- In a bowl, mix the flour, cream and lemonade until the flour is just incorporated, being careful not to overmix as this creates dense scones. the dough will be soft and quite sticky.
- Gently turn the dough onto a floured surface and knead it just 3 - 5 times to bring it together, then pat it into a disc that is 2.5cm/1" thick.
- Cut out rounds using a 6cm/2.5" cutter, pressing straight down without twisting and flouring the cutter between each cut.
- Carefully scoop up each round with a knife to avoid touching the sides and place them on the tray so they are slightly touching to help them rise.
- Lightly brush the tops of the scones with a little milk.
- Bake for 15 minutes until the tops are golden, then transfer to a rack to cool. cover them with a tea towel to prevent the tops from hardening.
- Serve with plentiful cream and jam, ideally accompanied by a pot of tea.
Nutrition (per serving)
Sodium6 mg
Recipe details
CategoryBaking
Cuisineaustralian
AuthorNagi | RecipeTin Eats
