Lemonade Scones Recipe

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5 from 5 votes

Wonderfully fluffy scones made with just three ingredients. Made famous by the CWA.

Prep Time10

Cook Time15

Total Time25

Course: Dessert, Snack

Cuisine: Australian

Servings: scones

Calories: 191kcal

Author: Libby Hakim

Equipment

large mixing bowl
butter (or other blunt) knife
medium baking tray
baking paper

Ingredients

1 cup lemonade
1 cup thickened cream (heavy cream)
3 cups SR flour (or 3 cups plain/all purpose flour + 5 teaspoons baking powder)
little extra thickened cream (for brushing scones) and flour (for dusting bench)

Instructions

Pre-heat oven to 220 degrees celsius / 430 degrees fahrenheit (fan-forced).
Sift flour into a bowl and then whisk flour for 1 minute.
Create a well in the centre of the flour and add cold cream. Stir into flour with a butter (or other blunt) knife.
Add cold lemonade and continue stirring until mixture holds together.
Tip mixture onto a floured bench and gently shape into a rectangular shape about an inch and a half thick. Do not knead.
Coat the blunt knife blade in flour and cut into 3 x 4 squares.
Place a layer of baking paper in baking tray and place each square closely together in the tray. Gently round the edges of each square as you transfer to the baking tray.
Brush tops with a little extra cream.
Place into oven and bake for 15-17 minutes or until tops start to turn a golden colour.
Remove from oven and place scones into a clean tea towel and wrap to keep the scones warm and soft until you are ready to serve.

Notes

Tips:

When making scones, we're aiming for a nice rise and a loose and crumbly texture. So keep these things in mind:

Make sure the lemonade and cream are both cold from the fridge. The coolness is said to relax the gluten, which leads to a more tender texture.
Don’t over stir mixture when combining ingredients.
Don’t “knead” the mixture. Instead work it with your hands into a rectangular shape.
Place each scone closely together (about 1cm apart) on the baking tray. This helps the scones to rise evenly and high, since they are forced to rise upwards rather than outwards.
Brushing the tops with a little extra cream before baking will help to create a soft and golden top to the scones.

And remember this golden rule: Scones are always best served fresh with homemade jam and plenty of cream!

Nutrition:

The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Nutrition

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