Lemonade Scones

This is it! I'm now an official lemonade scone fan! These scones are fantastic!

Another amazing thing about this recipe is there is no butter added but only cream with 35% fat content. Yet, these scones are so soft, moist and very tasty.

When I first saw this lemonade scone recipe, I wasn't sure that this will work well as compared to the traditional scone recipes. Then, I came across a wholemeal version of this recipe in the book, Mix and Bake by Belinda Jeffery and became curious to see the outcome of these recipes scones. Now, I'm totally convinced. 

 

Here's the recipe from Taste.com.au

Makes 8
Ingredients
300g (2 cups) self-raising flour, sifted
55g (1/4 cup) caster sugar
125ml (1/2 cup) thick cream
125ml (1/2 cup) lemonade
40ml (2 tbs) milk

Preheat the oven to 220°C. Lightly grease a baking tray.
Place the flour, sugar and 1/2 teaspoon salt in a large bowl. Add the cream and lemonade and mix to form a soft dough. Turn out onto a lightly floured workbench and knead lightly until combined. Press the dough with your hands to a thickness of about 2cm. Use a 6cm round cutter to cut out 8 scones, place on baking tray and brush the tops with some milk. Bake for 10-15 minutes until lightly browned. Serve warm with your favourite jam.

I didn't want to make too much scones and used 80% of the recipe. I reduced sugar to 30g and added 1/2 cup of dried cranberry into the flour mixture. I made 9 scones from this amount.

Happy Baking.
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