I remember Sunday afternoons as a teenager spent making scones. I’d sift the flour and rub in the butter until it resembled fine breadcrumbs then make a well and add the milk and fold.
I made scones this way until about 12 years ago when a friend let me in on her secret of lemonade scones. They are quick and never fail and so I’ve been making lemonade scones ever since.
Years ago I did volunteer work at a local community centre, 2 lunchtime sessions a week serving 2 course meals to the local elderly.
It’s where I got to make good things like stew and dumplings, roast meals, proper gravy and slow cooked meats. The elderly purchased their meals for a small cost but it meant they ate good meals in the company of others and it kept older people out of nursing homes and in their homes longer.
After a few months I recognised that the elderly didn’t bake, it seemed wasteful to them to purchase the ingredients for a single person or even a couple but they missed that home cooked goodness.
This is when I started baking favourites like date loaf, vanilla slice, cookies, brownies and scones for them to purchase.
If my lemonade scones (see how I just totally owned it LOL) can pass the test of those discerning scone connoseurs then you will love them too! Scones aren’t rocket science but these ones will save time…which is winning in my book.
HERE’S WHAT YOU NEED…
3 cups of self raising flour (I double sift mine)
1 cup lemonade
1 cup cream ( home brand is fine but get the good stuff for adding to jam on the top)
That’s it! You could add a pinch of salt or a drop of vanilla but it’s not necessary.
LET’S MAKE THEM…
Sift the flour and add the wet ingredients then fold and bring dough together using a bread and butter knife and turn out onto a floured bench or board.
Knead the mix just a little, remember the more you knead the more air you expel which means your scones won’t rise as well.
Using the heel of your palm flatten a little, about 5 cm high and using a scone cutter cut out your rounds.
I use a ‘Nutella’ glass (floured rim) because I like my scones a little larger.
Flour your tray then remove excess flour.
Place scones on the tray almost touching, this helps them keep their shape as they rise. You can brush with a little milk to give a touch of colour if you like.
Pop into a pre heated oven (180deg) for 12-15 min or until golden. You can also do the ‘tap test’.
Scones that aren’t cooked have a heavier drummy sound when you tap them with your finger which means the middle ain’t quite cooked. If this happens pop them back in for a minute or two longer.
Cool on a wire rack or just split one open add butter, jam and cream…lotsa cream and enjoy!
A good scone doesn’t need to be cut with a knife it will pop open perfectly when ‘pulled’ apart.
Whip cream with beaters, I always add 2 tablespoons of icing sugar to a small carton of cream and a splash of vanilla.
To save time you can buy good dollop cream or double cream, a bit pricier but so worth it!
My favourite jam is raspberry followed by blackberry or quince jam and if it’s homemade even better!
What’s your favourite jam to pop on a scone, or are you a butter only scone eater?
Like you Jenni,we always had scones on Sunday. And when my children were living home scones were always baked and enjoyed. Many a batch was done with rubbing in the butter. I perfected them ,but along came the lemonade recipe and bingo easy peasy and so light and fluffy. Whipped cream with Strawberry jam for my lot. My Son still goes for Mums scones. You have tented me now to do a batch!
Go on Maggie, whip up a batch 🙂 invite your son over x
I use the same recipe Jenni.
Never go back to the rubbing in butter method.
Your scones look so tasty . 🙂
Thanks Michele. I’m all for time savers in the kitchen 🙂 x
Ok, I want the working day to be over now so I can go home and try this recipe!
Hot scones would be perfect on a rainy day like today. I’m with you all the way on the raspberry jam too!
Grab some cream and lemonade on the way home, you can have them for supper Amanda x
oh they do look and sound lovely! Never ever thought of lemonade in a scone but it’s surprising what lemonade can be used in, I do use it in a stew as a Chef advised Mr SM about it years ago. I will save this recipe, yum!
Yeas I’ve heard of that and ginger beer, it’s all the sugar LOL X
I’ve always been a rub the butter and flour till they resemble breadcrumbs kinda girl but now im sooo curious about this one i;m going to give it a go… whats healthier? lemonade or butter? ha!
Haha I know Shereen, with the amount of cream I have on top there isn’t anything healthy about it 🙂 x
Luv lemonade scones but tend to eat too many. They look awesome.
Oh I kmow, me too Jill x
oh my God, stew and dumplings. So good. Love a lemo scone too.
T x
I know Trish, dumplings…say no more :-)x
I have really bad scone karma so I’m totally going to give these a go! And the styling is awesome! Love your teaset and am the pineapple pieces xx
Try them Sammie, easy peasy
Jenni!! I made these scones on the weekend……I am never going back!! I used wholemeal flour but that was the only difference. These were insanely simple to make and turned out so light and fluffy and they went perfectly with the country strawberry liqueur jam I bought while up at the Sunshine Coast.
I spent all morning bragging about this great recipe that had been shared and have now been enlisted to bring a batch to work tomorrow.
Thanks again for sharing!
Soooo good Amanda! now I want one LOL
Thanks for sharing..and I love your idea of a bigger scone..xx
Enjoy Marcia x