Lemonade Scone Recipe

 

When we were in Australia we were invited to an Easter brunch.  One of the hostesses made scones which were delicious.  I learned this scone recipe unlike traditional tea scones does not contain butter. These  Australia specialties have only three ingredients and are quite easy to make. They are called   "Lemonade Scones". 

They are called lemonade because they use a brand of carbonated soda in Australia called Schepps lemonade. In the U.S. you can substitute 7 up or Ginger ale. They work fine. Some tips the oven was 400 degrees on convection mode. If you have a regular oven I think 350 works well. The dough was rolled or patted to about 1 1/2 inches. It's quite a sticky dough so flour your board and hands well and  knead a few times (don't overdo the kneading).  Flour the cookie cutter each time you made a scone.   I placed them on  a parchment lined tray.   Brush the top of unbaked scone with cream. I baked for 15 minutes. On the side to go with scones  I whipped the cream with  some powdered sugar and a splash of vanilla. Also served with a berry jam.  The second time I made them I served with whipped cream and strawberries. 

I asked for the recipe. You can google Lemonade scone recipe and see youtube videos as well. Here is the basic recipe:

Ingredients

• ▢ 3 1/2 cups self raising flour , plus extra for dusting 
  
• ▢ 1 cup thickened cream (heavy cream), not whipped!
• ▢ 1 cup lemonade 

 

• Preheat oven to 200°C/390°F convection setting if your oven has one.  (180°C fan). Line tray with baking/parchment paper.
• Combine the flour, cream and lemonade in a bowl and mix until flour is mostly combined. Do not over mix, it will make the scones dense! The dough should be soft and fairly sticky.
• Turn out onto a floured surface, and knead gently just 3 - 5 times to bring dough together, then gently pat into a disc shape 2.5cm/1" thick.
• Use a 6cm/2.5" round cutter to cut rounds - press straight up and down (don't twist), flour cutter in between. 
  
• Use a knife or similar to scoop up (avoid touching sides) and place on tray, slightly touching each other (they help each other rise).
• Brush the tops lightly with milk.
  
• Bake for 15 minutes until golden on top. Place on rack to cool. Place tea towel over them to stop the tops from getting crusty.
• Serve with copious amounts of cream and jam, and of course tea!