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Lemonade scones
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Kim McCosker and Rachael Bermingham cleverly combine two childhood treats by adding a can of lemonade to scone batter
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Ingredients
- 700g self-raising flour, plus extra for dusting
- 300ml double cream
- 375ml lemonade
To serve
- clotted cream
- raspberry jam
Method
1. Preheat the oven to 220C/gas 7 and line a baking tray with parchment paper.2. Sift the flour into a bowl. Make a well in the centre and pour in the cream and lemonade. Mix first with a wooden spoon and then with your hands to make a firm dough.
3. Roll the dough out on a lightly floured surface and cut into 12 circles using a scone (or cookie) cutter.
4. Arrange the scones on the lined baking tray and bake until golden brown, about 10-15 minutes.
5. Serve the scones with clotted cream and raspberry jam.
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Latest Comment
I just made these after seeing them on 4 Ingredients, I was plesantly suprised by how well they turned out. light and fluffly and well risen. The one thing i would change is to add some caster sugar to them, maybe 75 grams, or perhaps dip them in sugar before baking as despite the lemonade there is no sweetness to them. Mine need almost 20 mins in the oven, but could just be my oven. Worth trying them out!