15 minutes preparation time. 20 minutes cooking time. Makes 20 scones.
You will need:
- Baking tray and baking paper.
- Large bowl.
- Flat surface to kneed on.
- 5cm pastry cutter - or use a tea cup.
- Pastry brush (or clean fingers)
- Wire rack to cool on.
- Self raising flour - 500g (3 &1/3 cups).
- Chilled lemonade - 250ml (1 cup).
- Thickened cream - 300mls (1 cup & 3 dessert spoons).
- Heat the oven to 220oC (or 200oC fan forced) and pop some baking paper on a large tray.
- Put the flour into a large bowl and make a well in the centre. Add the lemonade and 1 cup of the cream. Using a knife, stir gently until a sticky dough forms. Do not over mix.
- Turn onto a lightly floured surface and knead gently until smooth - for up to 30 seconds. Do not over knead.
- Press into a 3cm high disc and cut out with pastry cutter or tea cup.
- Combine any leftover mix gently, do not over mix, and cut out the remaining dough.
- Place the scones just touching on the prepared tray.
- Lightly brush with the remaining cream using a pastry brush or your fingers.
- Bake for 16-18 minutes or until the scones have risen and are golden on top. Test carefully by holding one upside down with an oven glove and gently tap - it should sound hollow when tapped.
- Remove from the oven and transfer to a wire rack to cool slightly.
- Serve at room temperature with butter and jam, or whipped cream and jam, or honey - or all of the toppings!
Reviewed 26 September 2022