Lemonade Scones with Cream and Jam Recipe
These Lemonade Scones are a simple and quick treat made from just three basic ingredients: self-raising flour, thickened cream, and lemonade. With a light and fluffy texture, they are perfect for teatime and can be enjoyed with generous amounts of whipped cream and jam. This recipe requires minimal prep and baking time, making it ideal for a fresh homemade snack.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 10 scones
- Category: Baking
- Method: Baking
- Cuisine: British
Ingredients
Dry Ingredients
- 3 1/2 cups self-raising flour, plus extra for dusting
Wet Ingredients
- 1 cup thickened cream (heavy cream), not whipped
- 1 cup lemonade
For Topping and Serving
- Milk, for brushing the tops
- Whipped cream, to serve
- Jam, to serve
Instructions
- Preheat oven: Set your oven to 200°C (390°F), or 180°C (fan forced). Line a baking tray with baking or parchment paper to prevent sticking.
- Mix ingredients: In a mixing bowl, combine the self-raising flour, thickened cream, and lemonade. Stir just until the flour is mostly combined; avoid over-mixing to prevent dense scones. The dough should be soft and fairly sticky.
- Knead dough: Turn the dough out onto a floured surface and gently knead it 3 to 5 times until just combined. Then pat the dough into a disc approximately 2.5cm (1 inch) thick.
- Cut scones: Use a 6cm (2.5 inch) round biscuit cutter to cut the dough into rounds. Press the cutter straight down without twisting and flour the cutter between cuts to prevent sticking.
- Place on tray: Carefully scoop the cut dough rounds without twisting or compressing and place them on the prepared tray so they are slightly touching each other. This helps the scones rise evenly.
- Brush with milk: Lightly brush the tops of the scones with milk to promote golden coloring during baking.
- Bake scones: Bake the scones in the preheated oven for about 15 minutes or until the tops are golden brown. Remove and place on a wire rack to cool slightly.
- Cover and serve: Cover the warm scones with a tea towel to keep the tops from becoming crusty. Serve them generously spread with whipped cream and jam alongside tea for a quintessential treat.
Notes
- Self-raising flour can be substituted with a mix of plain flour and baking powder.
- Using lemonade adds a subtle sweetness and helps tenderize the dough.
- Do not overwork the dough to keep scones light and fluffy.
- Press cutter straight down without twisting to ensure well-risen scones.
- Brushing with milk enhances the golden color of the scones.
- Storing scones wrapped in a tea towel helps maintain soft tops.
- This recipe yields approximately 10 scones depending on cutter size.