It is faster to make classic Scones that require butter to be rubbed into the flour. Lemonade Scones are slightly lower in height, but it is not noticeable.
Lemonade Scones
Scones are just as Australian as meat pies or lamingtons. Butter is rubbed in flour with your hands or a food processor. It’s not difficult, but it does require some time to dice the cold butter into cubes.
I’m forever grateful to the person who invented this brilliant shortcut for making scones. Sometimes, I enjoy traditionally making scones. These Lemonade Scones are my usual recipe. They look so similar but only take half the time.
Scones, a favorite of afternoon tea in Australia, were brought here by the British when they settled on our shores just over 200 years ago. This is a favorite at tea houses in the country and bake sales.
What you will need to make Lemonade Scones
Here are three ingredients that you will need:
- Self-raising flour is plain flour (all-purpose flour) combined with baking powder. In the UK, Australia, and New Zealand, it’s called “self-raising flour.” You can easily make your self-raising flour by simply mixing 2 tsp of baking powder per 1 cup flour.
- Cream – I have found that thickened or heavy crème works best. It works fine with regular cream, but only if it is full-fat (I discovered that low-fat didn’t work well because it wasn’t as soft on the inside).
- Lemonade – the “secret ingredient” and inspiration for this recipe! It’s not clear to me how it works. I think the fizz activates baking powder, which makes the scones fluffy and rise. But I’m just guessing!
Lemonade Scones – Tips!
Here are a few tips that will help you make your scones fluffy and soft every time. !
- Less handling of the dough = fluffier Scones. Mix the batter only until it is almost fully integrated (i.e., there can be some flour), and then scrape on the work surface. Knead the dough as little as possible, aiming for a smooth disc.
- Do NOT twist the cutter. Press the edge straight up and down, resisting the urge to turn! The sides of the scones will “smear” if you bend. This will affect how they rise.
- Do not touch the sides of the scones. Use a large kitchen knife to transfer the scones onto the tray.
- Put them so that they are touching each other just a little because they lift each other (isn’t it sweet?)
- Don’t be too tight with the cream and jam. There’s nothing worse than running out of cream in the middle of a scone eating!!
Ingredients
- 3 1/2 cups self-raising flour, plus extra for dusting (flour sub – Note 1)
- One cup of thickened heavy cream, not whipped!
- Note: 1 cup of lemonade
Instructions
- Pre-heat oven to 200degC/390degF (182degC fan). Line baking/parchment papers on the tray.
- Mix the flour with cream and lemonade until it is well combined. Don’t overmix, as it will result in dense scones. The dough should be fairly soft and sticky.
- On a floured work surface, knead the dough gently 3 to 5 times, just enough to bring it together. Then, gently pat out a disc 2.5 cm/1 inch thick.
- Cut rounds with a 6cm/2.5-inch round cutter – do not twist, press up and down. Place a flour cutter between. (Note 4)
- Place on a tray with a slight touch (they will help each other to rise) using a knife or something similar.
- Milk can be used to brush the tops lightly. (Note 5)
- Bake for 15 minutes or until the top is golden. Place them on a rack to cool. Place a tea towel on top to prevent the tops from becoming crusty.
- Enjoy with a generous amount of jam and cream and tea course!