3 Ingredient Lemonade Scones.
Ingredients
3 cups / 450 g self raising flour
1 cup / 250 ml heavy whipping cream (not whipped)
1 cup / 250 ml cold lemonade (fizzy clear Lemonade/ Sprite )
TO SERVE
Whipped cream
Jam
Instructions
Preheat oven to 200C/390F (standard) or 180C/350 (fan/convection).
Combine the flour, cream and lemonade in a bowl and mix until just combined. Do not over mix, it will make the scones dense! The dough should be soft and fairly sticky.
Turn out onto a floured surface, and gently pat down to 2.5cm/1.2" thickness.
Use a 6cm/2.5" round cutter to cut scones. Flour the cutter in between so the dough doesn't stick. I usually get 6 out of the first batch, then I combine and pat out the offcuts to make another 4.
Optional - brush the tops lightly with milk. This makes the tops nice and golden, and helps smooth the top too.
Place on a lined or greased tray, slightly touching each other (they help each other rise) and bake for 12 to 15 minutes until golden on top.
Place on rack to cool. Place tea towel over them to stop the tops from getting crusty.
Serve with copious amounts of cream and jam, and of course tea!
Recipe Notes:
1. Do not substitute the lemonade for solo! It makes the scones really dense, like rocks.
2. If you don't have a round cutter, which I didn't for ages, use an empty tin or you can just cut them into squares with a knife. Just be sure to flour the knife between cuts so the dough doesn't stick to it.
3. These freeze well, for up to 3 months.
