Easy Lemonade Scones
These easy lemonade scones contain only three ingredients and are so, so good! Light and fluffy, these are the perfect treat for afternoon entertaining!
Servings: 12 scones
Calories: 248kcal
Equipment
- 1 large mixing bowl
- 1 butter or palette knife
- 1 baking dish
- 1 wine glass or scone cutter
- 1 pastry brush
Ingredients
- 4 cups self-raising flour may need an additional ¼-1/2 cup
- 1 ¼ cups heavy whipping cream chilled
- 1 ½ cups sprite/lemonade chilled
- 1 tablespoon milk
Instructions
- Preheat oven to 400F/200C.
- Sift flour into a large bowl.
- Add cream and lemonade.
- With a knife, gently 'mix' or 'cut' the dough until it has been combined
- Generously flour a surface, and with floured hands, turn out the dough onto your floured surface.
- Shape into a rectangle, about 4cm/1.5 inches thick.
- Dip a wine glass in flour.
- Cut out rounds and place on a lined baking tray.
- Reshape the extra dough, and keep cutting until the dough runs out.
- Brush the tops of the scones with a little milk
- Place in oven for 20-25 minutes until golden brown on top.
- Serve with whipped cream and fresh raspberry jam.
Notes
Flour - if you don't have self-raising flour, then use 4 cups of all-purpose flour and add in 8 teaspoons of baking powder. Plus you will need some extra for dusting and if the dough gets too sticky.
Cream - use regular thickened cream - light cream or whipped cream will not work.
Lemonade - in Australia, any brand of lemonade will work. If you are in the US, I use Sprite in this recipe.
Kneading the Dough - the dough WILL be sticky; that is why I recommend having a generously floured surface and hands when you roll it out. If you find it is too sticky to work with, place the dough back into the bowl and add a little bit of extra flour until it is workable. The dough should be sticky, but not so sticky you can't actually work with it.
Shaping the Scones - Use your scone cutter and press down into the dough to shape your scones. Do not twist the dough when removing the scone cutter. My last scone is usually the 'hack job' scone I make roughly with my hands you know, the one you eat first before anybody sees it - it won't look pretty but you don't want to waste your dough!
Milk - the milk will help them brown. You just want to lightly brush them, don't drown the poor things!
Baking Time - the scones should be lightly browned on top, and light and fluffy in the middle. A good test is to knock the top, if it sounds a little hollow or makes a tap, it should be good! The key to fluffy scones are a hot, oven and to cook them relatively quickly. They shouldn't take more than 20 minutes in the oven.
*Nutrition information does not include toppings and is per scones. 12 scones will serve around 6 people (2 each!)
Nutrition
Calories: 248kcal | Carbohydrates: 34g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 11mg | Potassium: 67mg | Fiber: 1g | Sugar: 4g | Vitamin A: 367IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 0.4mg
