Lemonade Scones

Processing:
Bake in oven (180'C/350'F) until golden (approx. 8-10mins)

Storage:
Air-tight container (1-2 days)
Freezer (3 months)
Yield:
12-15
     
Something deliciously easy to make and serve with homemade jam and  cream.
     

Ingredients:
3 1/2 cups self-raising flour
2 teaspoons baking powder
2 tablespoons icing sugar
1/2 teaspoon salt
3/4 cup thickened cream
3/4 cup milk
1/2 cup lemonade
extra flour (for dusting)
extra milk (for brushing)
      
Pre-heat oven.
Set oven to heat to 180'C (350'F) while you prepare the dough.
    

Sift dry ingredients.
Measure dry ingredients, sifting them into a large mixing bowl.

   
Combine wet ingredients.

Measure thickened cream, milk and lemonade into a jug. Stir to combine.
     

Fold into bowl with a knife.

Pour wet ingredients into mixing bowl with dry ingredients. Using a knife, bring mixture together. Do not overmix or knead. It might be a little bit sticky on the sides at this point. Turn onto a (lightly) floured bench and press gently on the sides to form a circle, then flatten to 1 inch (2.5cm) thick. Do not knead, it will toughen the scones! Sprinkle a tiny amount of flour onto any sticky areas.

       

Cut into 2 inch circles.

Using a scone cutter or a glass, cut the dough into circles. Sprinkle cutter with flour after each cut to stop the dough sticking to the cutter. Place scones onto a lined oven tray. Brush tops with milk. You will get about 12-15 scones per batch.
   

Bake scones.

Bake scones at 180'C (350'F) until golden (approximately 8-10 minutes).

  
Serve.
Serve hot scones with butter, homemade jam and freshly whipped cream.
    

Cool scones before storing

Cool for a few minutes on the tray, then wrap in a tea towel to cool. This stops them drying out and keeps the inside moist. They will keep for 1-2 days in an airtight container or freeze in single layers in an airtight container for up to 3 months (don't forget to date and label the container).
         
STEP-BY-STEP PHOTOGRAPHS HERE