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?