Lemonade Scones

Processing:
Bake in oven (180'C/350'F) until golden (approx. 8-10mins)
Storage:
Air-tight container (1-2 days)
Freezer (3 months)
Yield:
12-15
     
Something deliciously easy to make and serve with homemade jam and  cream.
     
Ingredients:
3 1/2 cups self-raising flour
2 teaspoons baking powder
2 tablespoons icing sugar
1/2 teaspoon salt
3/4 cup thickened cream
3/4 cup milk
1/2 cup lemonade
extra flour (for dusting)
extra milk (for brushing)
      

Pre-heat oven.
Set oven to heat to 180'C (350'F) while you prepare the dough.
    
Sift dry ingredients.
Measure dry ingredients, sifting them into a large mixing bowl.

   
Combine wet ingredients.
Measure thickened cream, milk and lemonade into a jug. Stir to combine.
     
Fold into bowl with a knife.
Pour wet ingredients into mixing bowl with dry ingredients. Using a knife, bring mixture together. Do not overmix or knead. It might be a little bit sticky on the sides at this point. Turn onto a (lightly) floured bench and press gently on the sides to form a circle, then flatten to 1 inch (2.5cm) thick. Do not knead, it will toughen the scones! Sprinkle a tiny amount of flour onto any sticky areas.
       
Cut into 2 inch circles.
Using a scone cutter or a glass, cut the dough into circles. Sprinkle cutter with flour after each cut to stop the dough sticking to the cutter. Place scones onto a lined oven tray. Brush tops with milk. You will get about 12-15 scones per batch.
   
Bake scones.
Bake scones at 180'C (350'F) until golden (approximately 8-10 minutes).
  
Serve.
Serve hot scones with butter, homemade jam and freshly whipped cream.
    
Cool scones before storing
Cool for a few minutes on the tray, then wrap in a tea towel to cool. This stops them drying out and keeps the inside moist. They will keep for 1-2 days in an airtight container or freeze in single layers in an airtight container for up to 3 months (don't forget to date and label the container).
         
STEP-BY-STEP PHOTOGRAPHS HERE
  



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Acknowledgement 
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.