Lemonade Scones will be the easiest and fastest scones you have ever made! Lemonade, self-raising flour, and cream are all you need to make these moist, fluffy scones. Lemonade is the secret ingredient, but they do not taste like lemon!
It is faster to make classic Scones that require butter to be rubbed into the flour. Lemonade Scones are slightly lower in height, but it is not noticeable.
Lemonade Scones
Scones are just as Australian as meat pies or lamingtons. Butter is rubbed in flour with your hands or a food processor. It’s not difficult, but it does require some time to dice the cold butter into cubes.
I’m forever grateful to the person who invented this brilliant shortcut for making scones. Sometimes I enjoy traditionally making scones. These Lemonade Scones are my usual recipe. They look so similar but only take half the time.
You’ll be truly amazed if you haven’t tried them before. You will be seriously AMAZED.
Scones, a favorite of afternoon tea in Australia, were brought here by the British when they settled on our shores just over 200 years ago. This is a favorite at tea houses in the country and bake sales.
What is the difference between a biscuit American and a scone?
It’s biscuits in America, which look similar to our scones—a southern classic served with grits and sausage gravy.
It is enough to compare the classic Aussie biscuit recipe and the New York Times Biscuits Recipe to confirm that the two recipes are made the same but for different purposes. Lemonade Scones differ slightly from classic Scones because they’re a bit sweeter.
What you will need to make Lemonade Scones
Here are three ingredients that you will need:
Self-raising flour is plain flour (all-purpose flour) combined with baking powder. In the UK, Australia, and New Zealand, it’s called “self-raising flour.” You can easily make your self-raising flour by mixing 2 tsp of baking powder per 1 cup.
Cream – I have found that thickened or heavy crème works best. It works fine with regular cream, but only if it is full-fat (I discovered that low-fat didn’t work well because it wasn’t as soft on the inside);
Lemonade – the “secret ingredient” and namesake of these scones! It’s unclear how it works. The fizz activates the baking powder to give the scones a fluffy texture and rise. But I’m just guessing!
What kind of lemonade should I use?
Schweppes Lemonade and Kirks Lemonade is the brand I use. I also made it using “no frills,” and it worked fine. Any lemonade should work. 7-Up and Sprite both work. I’ve tried it, and it came out the same.
Lemonade Scones – Tips!
Here are a few tips that will help you make your scones fluffy and soft every time. !
Less handling of the dough = fluffier Scones. Mix the batter until it is almost fully integrated (i.e., there can be some flour), then scrape on the work surface. Knead the dough as little as possible, aiming for a smooth disc.
Do NOT twist the cutter. Press the edge straight up and down, and resist the temptation to turn. The sides of the scones will “smear” if you twist. This will affect how they rise.
Do not touch the sides of the Scones. Use a large kitchen knife to transfer the Scones onto the tray.
Position them so that they are touching each other just a little. )
Stay tight with the cream and jam. There’s nothing worse than running out of cream in the middle of a scone eating!!
They should be served warm if you make Lemonade Scones or traditional scones. It would be best to do them with copious amounts of jam and cream. It’s a fact that can’t be avoided. It’s just like eating a grilled-cheese sandwich without the cheese. It’s just not right. I was saying.
Instructions
Pre-heat oven to 200degC/390degF (182degC fan). Line baking/parchment papers on the tray.
Mix the flour with cream and lemonade until it is well combined. Keep the mix manageable, as it will result in dense scones. The dough should be pretty soft and sticky.
On a floured work surface, knead the dough gently 3 to 5 times, just enough to bring it together. Then gently pat out a disc 2.5cm/1 inch thick.
Cut rounds with a 6cm/2.5-inch round cutter – do not twist; press up and down. Place a floured cutter between. (Note 4)
Place on a tray with a slight touch (they will help each other to rise) using a knife or something similar.
Milk can be used to brush the tops lightly. (Note 5)
Bake for 15 minutes or until the top is golden. Place them on a rack to cool. Place a tea towel on top to prevent the tops from becoming crusty.
Enjoy a generous amount of jam, cream, and tea course!
Recipe Notes
1. Self-raising flour It’s just flour with baking powder already added. Add 7 tsp baking powder to 3 1/2 cups of plain/all-purpose flour to make self-rising flour. (No need to subtract 7 tsp because the dough is sticky). 2. Lemonade I use Schweppes, Kirks. Lemonade “no brand” also works, as do 7Up and Solo. I assume any brand should work. You need something sweet and fizzy! 3. Cutting Tips – If you don’t own a round cutter, use an empty tin cleaned. You can also cut them with a knife into squares. Ensure you flour your knife between each cut to prevent the dough from sticking. TIPS: Do not twist the cutter. To prevent the dough from sticking, flour the cutter between the blades. I get about six cookies from the first batch. I then combine the leftovers and pat them out to make 3 or 4. 4. Milk brushing will make the tops golden and smooth. 5. Stores The food will keep for up to 3 days in an airtight jar, but it must be heated before serving. You can also freeze the dish for up to three months. 6. Nutrition Jam and cream are not included in the price of each scone (I can’t be held responsible for what you add! ).