Lemonade scones
The scones nearly kiss each other as they bake quite close but that's to help them rise, stay together, rise together!
SERVES
12
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
20
MINUTES
Ingredients
525g self-raising flour
250ml whipping cream
250ml lemonade
Zest of one lemon
Method
Preheat the oven to 180°C/gas mark 4 and line a baking tray with parchment paper.
Sieve the flour into a large bowl and add the lemon zest. Pour in the cream and the lemonade and stir. The dough will be sticky, but it will come together.
Turn the dough onto a floured surface and knead gently (four or five turns) to bring it together. With your hands, pat into a disc about one inch thick.
With a dough cutter or a glass cut out scones decisively and quickly and place gently on the baking tray, close but not touching.
Brush the tops with milk or an egg wash and sprinkle with sugar.
Bake for 15-20 minutes until golden brown and serve with lots of jam and cream.
