Lemonade scones, a slightly unusual recipe but a scone never the less and one that creates the prefect scone for afternoon tea in a flash. Scones in my humble opinion need to be fluffy and light and no so sweet as to be cloying when served with fruit jam, this scone has it all despite containing lemonade it fresh and light and slightly scented with lemon, a perfect accompaniment to a dollop of homemade jam.
The recipe only has three ingredients (if you use a self raising flour- 4 if you use plain and baking powder) and the science bit is that the fizzy acidic lemonade activates the baking powder in the flour to give a superior rise in the oven. And rise they do, they tower as long as you don't man handle the dough too much. Some recipes also use double cream, not something I normally have in the fridge so I use creme fraiche and it works perfectly.
What you need
- 400g self raising flour
- 175ml lemonade
- 175ml creme fraiche
- Pre heat the oven to 200c fan /220c non fan
- Mix all the ingredients in a large bowl, I use a stand mixer but you could knead together by hand
- Turn out onto a floured surface and cut using a round cutter to desired size, I use about a 2 1/2" cutter
- Place on a lined baking tray and bake for approx 15 minutes until golden, the exact length of time will vary depending on the size of your scones
- Cool on a wire rack and serve when cold with cream (clotted, double whipping , your choice) and homemade jam, curd or honey.
Gluten free version
I recently discovered a half used bottle of lemonade in the back of a cupboard, past its best before date but still fizzy so that what I used in this recipe and they turned out fine. So I am going to use this post as my link up to Credit Crunch Munch this month.
