Lemonade Scones Recipe
How to make Lemonade scones
And Pat was happy to share a recipe from her friend.
Ingredients
3 cups self raising flour
1 cup of lemonade or soda water
1 cup of thick cream
Optional 1pinch of salt
Method
Preheat oven to 220 conventional or 200 fan forced
Sift flour
pour in lemonade
mix slowly
knead very lightly
flour the worktop
press into 3 centimetre base
use 6cm thick cutter to cut rounds
place rounds on tray close together
lightly brush tops with cream
cook for15 -20 minutes
remove from tray
serve with jam and cream.
Lemonade Scones – Tips! From the internet
Few tips to share to ensure your scones come out soft and fluffy every time!!
Less dough handling = fluffier scones. So only mix the batter until the flour is almost fully incorporated (ie can still see some flour), then scrape onto work surface and knead as few times as possible to bring together into a disc shape with a pretty smooth surface (I aim for 5 kneads, 8 is ok).
Do not twist the cutter – press the cutter straight down and up, resist the urge to twist! If you twist, the sides of the scones gets “smeared” which affects how well they rise.
Avoid touching sides of scones – use a big kitchen knife or similar to transfer scones to tray to avoid touching the sides of the scones.
Place so they’re touching each other ever so slightly – because they help each other to rise.
Don’t be tight with the jam and cream – there’s nothing sadder than running out of cream mid scone scoffing!!
Lemonade Scones – Tips!
Lemonade Scones
Ingredients
3 cups self raising flour
1 cup of lemonade or soda water
1 cup of thick cream
Optional 1pinch of salt
Method
Preheat oven to 220 conventional or 200 fan forced
Sift flour
pour in lemonade
mix slowly
knead very lightly
flour the worktop
press into 3 centimetre base
use 6cm thick cutter to cut rounds
place rounds on tray close together
lightly brush tops with cream
cook for15 -20 minutes
remove from tray
serve with jam and cream.
Lemonade Scones – Tips! From the internet
Few tips to share to ensure your scones come out soft and fluffy every time!!
Less dough handling = fluffier scones. So only mix the batter until the flour is almost fully incorporated (ie can still see some flour), then scrape onto work surface and knead as few times as possible to bring together into a disc shape with a pretty smooth surface (I aim for 5 kneads, 8 is ok).
Do not twist the cutter – press the cutter straight down and up, resist the urge to twist! If you twist, the sides of the scones gets “smeared” which affects how well they rise.
Avoid touching sides of scones – use a big kitchen knife or similar to transfer scones to tray to avoid touching the sides of the scones.
Place so they’re touching each other ever so slightly – because they help each other to rise.
Don’t be tight with the jam and cream – there’s nothing sadder than running out of cream mid scone scoffing!!
Pat’s comments
If you don’t want to use a sugary fizzy drink you can use soda water either from a bottle or a soda stream.
I have frozen some of the scones and they come up well after a quick whizz in the microwave.
I also brush the tops with some cream before they are cooked. Makes them brown on top…
If you don’t want to use a sugary fizzy drink you can use soda water either from a bottle or a soda stream.
I have frozen some of the scones and they come up well after a quick whizz in the microwave.
I also brush the tops with some cream before they are cooked. Makes them brown on top…
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