This Lemonade Scones recipe makes super light scones.
Lemonade Scones are delicious with jam and/or cream and absolutely lovely for morning or afternoon tea…or just anytime, really!
These smell really good while baking and there’s nothing more heavenly than a house filled with the smell of homemade scones.
Serving Suggestions:
Blueberry Jam and Double Cream
Butter and Golden Syrup
Butter and Vegemite
Method
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Preheat oven to 180 degrees
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Sift the self raising flour into a bowl.
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Combine Lemonade and Double Cream in a bowl, add this to the flour and gently fold ingredients together until just combined....don't over mix or you will end up with tough scones.
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Cut scones with a sharp knife or scone cutter as not to effect the rise of the scone.
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Place on tray lined with baking paper/or just a little flour to prevent sticking.
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Place them so they are just touching each other.
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Cook in oven for 12-15min or until pale golden and cooked through.
Recipe Hints and Tips:
- Lemonade Scones are best eaten warm and are delicious served with jam and whipped cream.
- Suitable to be frozen for up to three months.
