We adore making scones for an afternoon treat. It is a fantastic introduction to baking with kids and also a great way to get them involved in catering for any last minute guests who might pop by. Sometimes if we are short on time, we default to these super quick lemonade scones. With a bit of extra baking powder we find them just as fluffy and tasty as our traditional scone recipe.
215 g self raising flour , plus 125 g for rolling & dusting
- 125 ml double cream
125 ml lemonade
- 1 flat teaspoon baking powder
- Milk for glazing
- Preheat oven to 200°C and line a baking tray.
- Combine the flour, baking powder, double cream and lemonade in a bowl and mix until just combined. Do not over mix, it will be stickier than usual scones but that is where the extra flour on your chopping board will help.
- Place one dessert spoon of flour on a chopping board and scoop your dough out of the mixing bowl. Now sprinkle another spoonful of flour on top and gently flatten down the dough and dust the flour over the top.
- Using a fluted circle cutter, cut out your scones and lift them from the board to the baking tray using a spatula. You want to handle then as little as possible.
- Brush the top of the scones with milk and bake for 15 minutes or until golden.
- Serve with jam and clotted cream.