Was lemonade your grandmother’s secret ingredient for the perfect scones? This is a classic scone recipe that only uses a few ingredients, making it easy to whip up a batch on your own, with friends or even with the kids.
Ingredients
Method
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.
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.
Using an electric mixer, beat extra cream and icing sugar until soft peaks form. Serve scones with jam and cream.
Why do you put lemonade in scones?
Lemonade is the secret to this scones recipe because the carbonation aerates the dough to make it extra light and fluffy once cooked, with extra sweetness from the lemonade flavour.
What are the origins of lemonade scones?
Although scones are traditionally from the UK, lemonade scones are a quintessentially Aussie recipe. While it has never been confirmed (or denied!), it is rumoured that the recipe for lemonade scones comes from a rural Country Women’s Association.
What is the secret to a good scone?
- 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.
- Keep your butter cold. When it melts in the oven it creates pockets of steam, helping your scones to rise and become flaky.
Can you freeze scones?
You can freeze 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.
Why didn’t my lemonade scones rise?
There’s nothing worse than taking your scones out of the oven to find they haven’t risen. Here are a few reasons why scones may not rise.
- Expired or old self-raising flour: Check the expiration date on your self-raising flour before baking.Â
- Overmixing: Overmixing the dough is the most common mistake people make with scones. It can lead to tough scones that don’t rise well. Mix the ingredients until just combined.
- Using flat or expired lemonade: Fresh and fizzy lemonade helps with the rising process.Â
- Incorrect oven temperature: Make sure your oven is preheated to the correct temperature as specified in the recipe. Baking at too low a temperature can prevent proper rising.
Why do my scones taste bitter?
Scones should not taste bitter. While there are a few reasons why your scones are tasting bitter, like over mixing, over baking and expired ingredients, the main reasons is that you’ve used too much baking powder. Fortunately, lemonade scones don’t use baking powder, which means one less factor to worry about.
If you haven’t quite perfected your scones yet, check out our tips to make great scones every time. Then, the main question you’ll face is whether to eat scones with jam or cream first.
