Lemonade Scones

So as promised, here’s recipe one from our trip to Australia, AKA the most yummy scones ever. When we we’re away we spent a lot of time with our Nanna and this is one of her recipes. Our Nanna is an exceptionally good baker and we’ve always done a lot of baking with her, her sausage rolls and scones are legendary. So when she told us she had a new scone recipe and that it only used three ingredients, one of which was lemonade (!) we were a little sceptical! How could it possibly beat the amazing scones that we remember from our childhood? Well all I can say is yep the recipe is THAT good, go on give it a whirl this jubilee weekend and see what you think, we’re fairly certain you won’t be dissapointed!

700g self-raising flour
300ml double cream
375ml lemonade
100g sultanas (if you want to add them)

Sift the flour into a bowl and form a well in the centre.
Pour the cream and lemonade into the well and mix well with a wooden spoon and then with your hands to form a firm dough. (Add the sultanas once the dough starts to come together.)
Roll dough onto a floured surface and cut using a round cutter. I rolled the dough out until it was about 1.5cm tall, but I would suggest you did it to about 2cm, as my scones weren’t quite thick enough!
Place the scones on baking tray and bake on 220°C for 10-15 minutes until golden brown.
Serve with clotted cream and jam.

We made about 30 scones, but like I say they were a little too thin, so I would think you’ll make about 15 if you roll the dough out until it’s 2cm’s tall.

The final product on my new Cath Kidston cake stand – love!

One other great thing about this recipe is the fun you can have by making others guess the ingredients! When I took the leftover scones into work, I asked everyone to work out the three ingredients. The flour proved easy to guess, as for cream and lemonade, those ingredients were a lot harder. I think I had lots of guesses of milk, water, butter, sugar and baking powder but not one person guessed that lemonade was a key ingredient!

– Fi x


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