Lemonade scone recipe

Derina from Caen Stone Court retirement development, Arundel, West Sussex gave us this wonderful simple summer scone recipe, ideal for baking with children. Definitely not a health food (!), she suggests you, ‘serve with copious amounts of cream and jam, and of course tea!’

Ingredients

  • 525 g self-raising flour, plus extra for dusting
  • 250 ml thickened cream (heavy cream), not whipped!
  • 250 ml lemonade     

Method

  1. Preheat oven to 200°C/390°F (180°C fan). Line tray with baking/parchment paper.
  2. Combine the flour, cream and lemonade in a bowl and mix until flour is mostly combined. Do not over mix, it will make the scones dense! The dough should be soft and fairly sticky.
  3. Turn out onto a floured surface and knead gently just 3 - 5 times to bring dough together, then gently pat into a disc shape 2.5cm/1 thick.
  4. Use a 6cm round cutter to cut rounds - press straight up and down (don't twist), flour the cutter in between.
  5. Use a knife or similar to scoop up (avoid touching sides) and place on tray, slightly touching each other (they help each other rise).
  6. Brush the tops lightly with milk.
  7. Bake for 15 minutes until golden on top. Place on rack to cool. Place tea towel over them to stop the tops from getting crusty.

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