Lemonade Scones
Lemonade Scones
Servings Prep Time
12scones 10minutes
Cook Time
20minutes
Servings Prep Time
12scones 10minutes
Cook Time
20minutes
Ingredients
Whipped Cream
Instructions
  1. Pre-heat a fan forced oven to 200°C (390°F).
  2. Line a baking tray with baking paper and set aside.
  3. Sift flour into a large mixing bowl. Make a well in the centre.
  4. 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.
  5. Lightly flour a flat surface or board and tip out dough onto surface.
  6. Gently knead for about 1 minutes, then shape into a rectangle about 2.5 – 3cms (about 1 inch) thick.
  7. 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.
  8. Bake for about 18-20 minutes or until golden brown.
  9. Serve warm or allow to cool on a wire rack.
  10. Serve with jam and whipped cream (see instructions below)
  11. Store in an airtight container
Whipped Cream
  1. In a medium sized bowl add thickened cream and beat using an electric mixer.
  2. After about 2-3 minutes as cream stars to thick, add caster sugar and continue beating until cream thickens and peaks form.
  3. Keep refrigerated when not being used.

Share: