This lemonade scone recipe has saved me many times. It’s super easy and is great to make with kids too.
- 3 cups self raising flour
- 1 cup cold lemonade
- 600ml cream (1 cup (250ml) for scone mix, remainder for whipped cream)
- 1/2 tsp vanilla
- jam or fruit compote
- Pre heat oven to 200C and line a tray with baking paper.
- Sift self raising flour into a large bowl, making a well in the middle. Then pour lemonade and cream into the well and mix slowly until it begins to come together.
- On a floured surface dump the scone mix and kneed gently and as little as possible until a dough forms.
- Roll out until the dough is about 3-4cm thick then cut out scone shapes. (You can use a small cup, a cookie cutter or even just use a knife and divide the dough up into square portions.) Re roll off cuts it necessary again trying not to overwork the dough.
- Place scones on tray and bake for 15-20 minutes or until golden and sound hollow when tapped. Leave to cool on a wire rack.
- Mix vanilla and sweeter into the cream then beat until soft peaks form.
- Cut scones in half and serve with whipped cream, fruit compote or jam. Recipe below for passionfruit and lemon curd.
On a personal note…
There are some days where I find myself needing to bring a plate to share when I have little time and not much in the pantry. This recipe is perfect for those times. You get baking credibility without the effort. If you are using the scones the next day just reheat for a few seconds in the microwave.
I used passionfruit and lemon butter for the scones in this photo after my mum’s tree yielded bucket loads. To make the passionfruit and lemon butter…
- Melt 125g butter and 250g sugar together in a saucepan.
- Add the pulp of 5 passionfruit and 1 Tb lemon juice then stir until the sugar dissolves.
- Cool the mixture for 10 mins .
- Whisk in 2 eggs (beaten and strained first).
- Re heated everything on low until the mixture thickens (Don’t over heat or it can scramble).
- Leave to set overnight in the fridge before using.