I love scones. Top them up high with sugary yet tart jam, and a fluffy cloud of whipped vanilla cream and I’m in heaven. But it took me a little bit of time to find the right recipe, to get a nice soft inside while achieving a crisp outside. And then I find out about lemonade scones – and I fell more in love than ever!
Not only are they an easy recipe to make at home, they taste delicious.
After attending a macaron and eclair cooking class at Rochelle Adonis where I brought home a beautifully silky jar of passionfruit curd, I felt compelled to make scones to enjoy it with. I also had a nice jar of homemade rhubarb and berry jam from my dinner at Chef Ryan John’s Dine With Me event so I was full of condiment options!
Straight out of the oven is the best way to enjoy this recipe, slathered in sweet spreads and cold cream. This is one I’ll keep for a long time, and enjoy over and over again. I hope you do too.
- 2 cups self raising flour
- 1/4 cup castor sugar
- 1/2 cup lemonade
- 1/2 cup thickened cream
- Pinch of salt
- 2 tablespoons milk
- Jam and whipped cream to serve
- Preheat oven to 220 degrees.
- Place the self raising flour, castor sugar and salt in a bowl, then mix in the lemonade and cream to form a soft dough.
- Turn the dough onto a lightly floured surface and knead until lightly combined.
- Press the dough to 2cm thickness.
- Use a scone cutter to cut out 10 scones, placing them on a lined baking tray.
- Brush the top of the scones with milk, then place in the oven.
- Bake for 10-15 minutes, or until lightly golden on top.
- Serve with jam and whipped cream.
- When kneading the dough, careful not to over work otherwise the scones will become tough.