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Scones

Lemonade Scones

Name: Lemonade Scones
Prep time: 10 min
Cook time: 15 min
Yield: 12
Ingredients: 4 cups Edmonds Self Raising Flour (600g); ¼ cup Chelsea White Sugar (56g); ½ tsp salt; 300ml cream (1 small bottle of cream); 300ml lemonade

4.6

Preparation

10 mins

Bake

15 mins

Difficulty

Easy

Servings

Foolproof scone recipe which everyone should have saved to their recipe book! Make sure you use regular lemonade, diet just won't do it!

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Ingredients
Method

Ingredients

4 cups Edmonds Self Raising Flour (600g)
¼ cup Chelsea White Sugar (56g)
½ tsp salt
300ml cream (1 small bottle of cream)
300ml lemonade

Chelsea Products in Recipe

White Sugar

The uniform size of the...

details

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Reviews

145

What did you think of this recipe?

Lesley 11 months ago

I am coeliac so made these with GF self raising flour and did add half TSP baking powder. Sticky but I was prepared with floury board . Didn't pat dough about too much -just used well floured sharp knife, cut them into 8 rough triangles. They were light and delicious! Have made them again with cup of sultanas..even better. Next I am going to try the cinnamon pinwheel...will see how that goes. Great standby recipe

Natalie 11 months ago

Quick and easy scone recipe that makes light and fluffy scones. Highly recommended! A handy tip if you only have 250ml cream (like I did), reduce flour to 3.5 cups.

Jan McCombie 11 months ago

Is the cream put in with the rest of the ingredients or is it used for whipping and putting on the scone

Amanda 11 months ago

Pretty good allround scone

Diane 12 months ago

Loved them

Sudeshni 12 months ago

This is one of my best scones.

Sue Williams 12 months ago

Sounds easy but tricky yo get consistency perfect !

Tania about a year ago

Easy, light and delicious with no funny after taste. 6 stars!!

Unknown about a year ago

Awesome Recipe

Michelle about a year ago

Have never been able to make stones. Always rirn out more like rock cakes. Have now made these several times, sweet and savory and everytime a winner.

Method

Preheat oven to 220°C conventional. Cover an oven tray with a sheet of baking paper or spray well with non stick baking spray.

Mix all ingredients in a bowl to form a smooth dough (the mixture will be quite sticky). Tip out onto a floured bench and form into a 'round'. Carefully lift and place onto baking tray (a dough scraper helps) and cut into wedges. Leave with the sides touching - scones will pull apart after baking.

Alternatively, use a cookie cutter or knife to cut scones into rounds or squares.

Bake for 15 - 20 minutes, until cooked through and pale golden. Cool on a wire rack, covered with a clean tea towel (this keeps the scones lovely and soft).

Cut in half and serve warm with butter, jam and whipped cream.

Scone Variations
Add 1 cup of dried fruit to the mixture e.g. chopped dates, sultanas, raisins or dried cranberries.

Add 1 cup of chocolate chips to the mixture.

To make savoury scones, replace the lemonade with soda water and any of these optional extras:-
- 1 large onion, finely chopped
- 1 cup grated tasty cheese
- 6 rashers lean rindless bacon, chopped
- 3 tablespoons chopped parsley or fresh herbs

To make cinnamon pinwheel scones, mix 2 teaspoons cinnamon with 3/4 cup Chelsea Caster Sugar. Lay the dough mixture out flat on a well floured bench. Pat out to a rectangle approximately 30cm x 20cm. Sprinkle the cinnamon mixture over the surface. Roll up from the long side into a sausage shape then cut into slices. Lay the slices on a prepared tray so they just touch each other. Cook as above. The lovely sticky cinnamon filling can be quite hot so allow to cool a little before tucking in!