These lemonade scones are light, fluffy and rise like a dream.  The dough is easy to handle and cut and they are so simple to make.

If you want to be the hero in your workplace, or are looking for a winning dish to bring to a picnic – try making these lemonade scones.

Serve with a selection of jams, and whipped cream.

My Top Tips for Best Ever Lemonade Scones:

• The lemonade and cream should be chilled
• Don’t over work the dough, as soon as it is pliable and loses stickiness – push it down and cut the scones out
• Push the dough down with your fingertips, no need to use a rolling pin
• Use a deep walled scone cutter, never use a drinking glass – as the glass creates a suction effect and you end up with flat/hard scones
• Use a HOT oven, I use a 190°C fan forced.
• If taking the scones somewhere pack  them in a tea towel lined basket if still warm, otherwise they will steam and go yuck in a tupperware type container.

Ingredients

• 6 cups Self Raising Flour
• 1 teaspoon Salt
• 2 cups Lemonade (chilled)
• 2 cups Thickened Cream (chilled)

Directions

Step 1

This recipe makes around two dozen scones and is designed to feed a crowd – halve if you need to.

Preheat the oven to 200 C, and grease and flour two baking trays.

Sift together the SR Flour and Salt into a large mixing bowl.

You can also use a mixer with a dough hook attachment.

Step 2

Make a well in the centre of the flour, and add the cream and lemonade. Use a butter knife to mix together, or use a low speed setting on your mixer.

Step 3

Once the ingredients come together, turn out onto a floured bench to knead – or increase the speed on your mixer.

Step 4

The dough is ready to cut when it is pliable and loses some stickiness.

If using the mixer, just bring the ingredients together and then form a dough, turn out onto a floured surface to knead and then push into shape.

Push the dough down with your fingertips, so it is around 4cm high – no need to use a rolling pin.

Using a scone cutter, cut rounds into the dough and place onto a lightly greased and floured tray.

Place the scones close together, so they rise up with support from their neighbours.

Step 5

Bake for 10-12 minutes for larger scones (10cm across), or 8 minutes if you used a smaller cutter (say 6cm across).