Baking & Desserts
Classic Lemonade Scones
Prep 15 mins. /Cook 15 mins.
Makes 8
Easy
Classic Lemonade Scones
Method
- Preheat oven to 220°C/200°C fan forced.
- Sift flour into a bowl. Make a well in the centre and add cream and lemonade. Stir with a metal spatula or butter knife until mixture comes away from the sides of the bowl. If mixture is dry, add a little extra lemonade.
- Turn mixture onto a lightly floured bench and knead only until a rough ball of dough is formed. Pat dough to 2 cm thickness and use a 6cm cutter to cut rounds from the dough in swift movements, without twisting the cutter.
- Arrange scones onto a baking paper lined tray and brush the tops with some milk. Bake at 220°C for 12-15 minutes until golden and they sound hollow when lightly tapped on the base.
- Using an electric mixer, whip extra thickened cream with icing sugar until soft peaks form.
- Serve scones straight from the oven with jam and cream.
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Should I grease my baking tins?
This helps stop food sticking. Brush the tin with melted butter or use some baking paper with a little butter on it to rub around the inside of the tin.