John Lemonade scones would have to be one of the easiest recipes to make. There are only 3 ingredients and very few instructions to follow. They can be prepared and cooked very quickly.
Lemonade scones are a breeze to make. Use a knife to mix the flour cream and lemonade. Bake in an oven for about 20 minutes and you have a wonderful light, airy & fluffy scone. Serve with whipped cream and jam, then grab a cup of your favourite tea or a coffee and you can have your own home made Devonshire tea break.
Just make sure you don’t overmix the dough and also don’t knead it endlessly. Less is better to create a light scone that everyone will love.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
scones
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Ingredients
- 3 cups Self-Raising Flour
- 1 cup Thickened Cream
- 1 cup Lemonade Refrigerated
Whipped Cream
- 1 1/2 tbsp Caster Sugar
- 300 ml Thickened Cream
Ingredients
Whipped Cream
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Instructions
- Pre-heat a fan forced oven to 200°C (390°F).
- Line a baking tray with baking paper and set aside.
- Sift flour into a large mixing bowl. Make a well in the centre.
- Add thickened cream and lemonade and mix to combine. I find it easiest to use a round bladed knife to mix the dough, particularly as it gets stickier.
- Lightly flour a flat surface or board and tip out dough onto surface.
- Gently knead for about 1 minutes, then shape into a rectangle about 2.5 - 3cms (about 1 inch) thick.
- Using a knife cut into about 12 square/rectangle pieces and lay on baking tray. Keep each piece separated by about 2cm to allow for expansion when it cooks.
- Bake for about 18-20 minutes or until golden brown.
- Serve warm or allow to cool on a wire rack.
- Serve with jam and whipped cream (see instructions below)
- Store in an airtight container
Whipped Cream
- In a medium sized bowl add thickened cream and beat using an electric mixer.
- After about 2-3 minutes as cream stars to thick, add caster sugar and continue beating until cream thickens and peaks form.
- Keep refrigerated when not being used.
