Wednesday, December 22, 2010

Lemonade Scones


    325g (2 cups + 2 tablespoons) self raising flour 
    167 ml (2/3 cup) cold lemonade 
    167 ml (2/3 cup) thickened cream


Preheat oven to180 C. Prepare your baking tray with spray or baking paper.

Combine lemonade and cream in small bowl.

Into another bowl sift 2 cups of flour.

Add lemonade and cream mixture to flour and gently fold in ingredients until just combined (don't overmix the dough as this will produce tough scones). The dough should be fairly soft and sticky.

Place dough on lightly floured bench, form into a round and press out to about 3.5cm (1 1/2 inch) thickness. cut scones using 5cm (2 inch) cutter.

Makes 12 scones

Place scones close together on the tray, so they are just touching. Bake for about 12 - 15 minutes, or until pale golden and cooked through.

Serve with jam and cream. Enjoy.

1 comments - click here to leave your comment:

  1. Could you just send me some Gina? You lost me at sticky dough!! Those look so yummy!