Lemonade scones
Perfect to make with the kids for a summer picnic - provided by Sassy Stirrers
Ingredients:
- 2 cups & 2 Teaspoons self raising flour (the Teaspoons are for the counter)
- 2/3 cup lemonade or fizzy water
- 2/3 cup cream
Method
- Lightly grease a baking tray (about 28cm across) or line with parchment paper. Heat the oven to 200’C fan.
- Sift the flour into a large mixing bowl. Combine the lemonade & cream in a measuring jug & pour into the flour. Mix to a firm dough.
- Lightly spread flour over the counter, or use a non-stick baking sheet. Turn out the mixture onto your prepared surface & knead for about 5 minutes.
- Pat the dough out so that it’s about 2.5 cm thick.
- Using a small circular cookie cutter, cut out small scones and place on baking tray.
- Place in the oven & cook for 12-15 minutes or until they sound hollow when tapped.
Some tips for light, fluffy scones:
Step 1: Mix the dough until just combined (do not over mix). Don't knead or it will become tough and heavy.
Step 2: Use a pastry cutter dipped in flour to cut scones from the dough. Don't twist the cutter, or the scones may not rise evenly.
Step 3: Arrange scones, side by side and just touching, on a lined baking tray. This will keep the sides straight and even as the scones cook.
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