Friday, November 20, 2009

Lemonade Scones


325g self-raising flour
2/3 cup cold lemonade
2/3 cup cream
2 tbsp caster sugar
2 tbsp milk for glazing


  • Preheat oven to 220 degrees Celcius.
  • Line a tray with baking paper.
  • Combine lemonade and cream.  Add mixture to sifted flour.  Gently fold until just combined (do not over mix).  Dough should be fairly soft and sticky.
  • Place dough on a lightly floured board and lightly pat into a thickness of 3.5cm.  Using a round cookie cutter, cut scones out using quick and firm motion.
  • Place scones close together on the tray so that they are just touching.  Brush top of the scones with milk.
  • Bake for about 15 minutes or until golden.
  • Cool scones on a wire rack, covered with a clean tea towel.
  • Serve scones hot with jam and whipped cream

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