Lemonade Scones recipe
We are a family of scone lovers. George always requests them as part of his birthday tea and I don’t need an excuse to whip up a batch at a moments notice. During lockdown, this three ingredient Lemonade Scone recipe kept popping up on my feed so I didn’t need to be asked twice to give them a try. And then eat 3 of them.
Bear with me as this does seem like an odd recipe. How could flour, cream and half a can of lemonade produce light and airy scones? In answer to this question, I have no idea, they just do. These are soft, not too sweet and just crying out for the obligatory slathering of butter, clotted cream and jam. I’m not getting involved in the argument surrounding the correct order in which to layer on your cream and jam; as long as there’s a lot of both, you can apply however you like. The original recipe didn’t call for salt, but I felt they lacked it, so do feel free to add a generous pinch, even though this does then make this a 4 ingredient recipe. Thanks to numerous people on Twitter and Good Housekeeping for the recipe inspiration.
My eating habits have yet to return to their pre Corona Virus slightly more restrained ways. Warm scones, however, are just too tempting. Maybe I’ll start next week, or maybe the week after.
This recipe will feature on Lucy Loves later this week.
Lemonade Scones recipe
Makes 10 to 12, size dependent
You will just need a bowl and lined baking trays for this recipe
400g self raising flour
a generous pinch of salt, this is optional and wasn’t in the original recipe but I think the scones need a touch of salt
175ml double cream
175ml lemonade, I used Sprite, I wouldn’t use diet versions
Butter, clotted cream and jam, to serve
Pre heat your oven to 200 degrees fan assisted and line two baking sheets.
In a large bowl weigh in the flour and salt, if using, and stir. Pour in the double cream and lemonade and stir until you have a shaggy dough.
Turn the scone dough out onto a floured work surface and lightly knead to bring it together. Roll out to a thickness of around 2 to 3 centimetres and stamp out with your chosen, fluted cutter. Dipping this in flour to stop it sticking is a good idea. My 3 inch cutter got around 10 scones from this mixture.
Place the scones on your lined baking sheet and bake for 12 to 15 minutes or until your scones are lightly golden and well risen.
Leave to cool slightly before serving slathered in butter, clotted cream and the jam of your choice.
These are best eaten on the day but you could re heat briefly in the oven and serve over the next couple of days.