Lemonade adds a touch of zingy sweetness to this non-traditional scone recipe, which uses cream instead of butter and is super quick to make
Ingredients (makes 12 scones)
- 1 cup lemonade (not flat)
- 1 cup cream
- 3 cups self-raising flour
Method
- Preheat oven to very hot 220°C
- Mix flour,, cream and lemonade. Mixture will be soft
- Turn onto a lightly floured board. Pat down, do not roll. Use a round cookie cutter to cut scones
- Brush tops with milk or a lightly beaten egg
- Bake for about 10 minutes, or until tops are golden
Notes
When you turn the mixture out onto the kitchen bench, dust it again with more flour so it isn’t too sticky to cut up. This will allow you to get a lovely ‘scone’ shape. I prefer using egg to brush pastries as this makes them more golden after cooking
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