Freshly baked lemonade scones with jam and cream are a crowd pleaser, perfect for morning or afternoon tea. This is an easy scone recipe that’s perfect for baking with the kids or grandkids and only takes about half an hour.
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Ingredients
Method
Preheat oven to 220°C (200°C fan-forced). Lightly flour a baking tray.
Sift flour and salt into a large bowl. Pour in lemonade and cream and mix to a soft sticky dough. Scrape onto a generously floured surface. Knead very lightly and press into 3 cm thick disc. Using a 6cm cutter, cut dough into rounds and place on a baking paper lined oven tray. Gently knead scraps of dough together, repeat pressing and cutting.
Lightly brush tops with a little extra cream and bake for 15-20 minutes or until browned and tops are browned.
Serve with jam and cream.
You’ll need these …
Lemonade scone tips
- Be careful not to overmix or over-knead the dough, as this could make your lemonade scones tough rather than light and fluffy.
- Use lots of flour on the bench to help avoid the dough sticking (as it is a very sticky dough).
- When you’re cutting out the scones, dip the cutter in flour first and then avoid twisting it to help make sure the scones rise evenly.
- For a soft and tender crust, cover the scones with a tea towel to let them cool when they are fresh out of the oven.
- For more texture, simply leave them until they are cool enough to eat.
Why use lemonade for scones?
As well as adding a bit of sweetness, the carbonation in the lemonade helps create a light and fluffy scone.
Want to try something different to jam as your lemonade scones topping? With butters, jams and lemon curds, you’ll have no shortage of inspiration with our easy scone topping recipe collection.
Looking for more scone recipes? Take a look at these sweet and savoury scone recipes.
