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  1. Home
  2. Food

Lemonade scones

Perfect, fluffy scones every time! - by Better Homes and Gardens
  • 24 Feb 2021
Lemonade scones
Prep: 10 Minutes - Cook: 20 Minutes - Makes 16
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To freeze

Keep scones in an airtight container or snap-lock bag for up to 3 months. Thaw at room temperature.

You can cook scones on a baking tray.

Ingredients

3 cups self-raising flour

1 cup cream, plus 300ml extra

1 cup chilled lemonade

1 tablespoon icing sugar

Strawberry jam, to serve

Method

  1. Preheat oven to 220 degrees C/ 200 degrees fan forced. Grease and flour a 23cm (base measurement) square slab cake pan. Shake off excess flour.

  2. Sift flour into a bowl. Make a well at centre. Add cream and lemonade to flour. Using a round-bladed knife, mix ingredients. Turn dough out onto a lightly floured surface. Press dough into a 3cm-thick round. Using a 5.5cm round cookie cutter, cut dough into 16 rounds (reroll offcuts if necessary). Place rounds, side by side, in prepared pan. Bake for 15-20 minutes or until scones are golden and sound hollow when tapped. Transfer to a wire rack.

  3. Using an electric mixer, beat extra cream and icing sugar until soft peaks form. Serve scones with jam and cream.

Cook’s tips

  • Handle the dough as little as possible.
  • Arrange scones side-by-side for even rising.
  • Scones are best made and eaten on the same day.
Lemonade scones

Fluffy, warm and ready to serve

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