Baking

Lemonade scones

Name: Lemonade scones
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 10 scones
Cuisine: Australian
Ingredients: 3½ cups self-raising flour, plus extra for dusting; 250 ml (1 cup) thickened cream; 250 ml (1 cup) lemonade (Sprite or similar); A little milk, for brushing; Jam and whipped cream, to serve

Serves 10 scones Prep 10 min Cook 15 min Total 25 min

Ingredients

3½ cups self-raising flour, plus extra for dusting
250 ml (1 cup) thickened cream
250 ml (1 cup) lemonade (Sprite or similar)
A little milk, for brushing
Jam and whipped cream, to serve

Method

Heat oven to 200°C (180°C fan). Line a tray with baking paper.
Put flour in a bowl. Add cream and lemonade. Mix with a knife or spatula until *almost* combined — still a bit floury.
Tip onto a lightly floured bench. Knead only 3–5 times until it just comes together. Pat into a 2.5 cm thick disc.
Cut 6 cm rounds, pushing straight down (do not twist). Place slightly touching on the tray. Brush tops with milk.
Bake 15 minutes until risen and golden. Cool a few minutes. Split and serve with jam and cream.

Tip: Barely mix — overworking makes tough scones. Do not twist the cutter or they rise lopsided. Touching on the tray helps them rise up, not out.

Source: RecipeTin Eats