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Lemonade Scones with Cream and Jam Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 10 scones
  • Category: Baked Goods
  • Method: Baking
  • Cuisine: British

Description

These Lemonade Scones are a delightfully simple and quick treat made with just three ingredients from scratch. Soft, fluffy, and lightly sweetened by the lemonade, these scones are perfect for tea time when served warm with whipped cream and jam. With minimal prep time and easy-to-follow steps, they are ideal for both beginner bakers and those craving a fresh homemade snack.

Ingredients

Scale

Dry Ingredients

  • 3 1/2 cups self-raising flour, plus extra for dusting

Wet Ingredients

  • 1 cup thickened cream (heavy cream, not whipped)
  • 1 cup lemonade

To Serve

  • Whipped cream
  • Jam

Instructions

  1. Preheat Oven: Preheat your oven to 200°C (390°F), or 180°C (fan forced). Line a baking tray with baking or parchment paper to prevent sticking.
  2. Mix Dough: In a large bowl, combine the self-raising flour, thickened cream, and lemonade. Mix gently until the flour is mostly combined. Be careful not to over mix to avoid dense scones. The dough should be soft and fairly sticky.
  3. Knead Dough: Turn the dough out onto a lightly floured surface. Knead gently just 3 to 5 times to bring the dough together, then pat it into a round disc about 2.5 cm (1 inch) thick.
  4. Cut Shapes: Using a 6 cm (2.5 inch) round cutter, cut out rounds by pressing straight down without twisting. Flour the cutter between cuts to prevent sticking.
  5. Arrange on Tray: Use a knife or similar tool to carefully lift the cut dough rounds without touching the sides excessively. Place them on the prepared tray so they are slightly touching each other; this helps them rise evenly.
  6. Brush with Milk: Lightly brush the tops of the scones with a little milk to help them brown beautifully during baking.
  7. Bake: Bake the scones in the preheated oven for about 15 minutes, or until the tops are golden brown. Once baked, place them on a cooling rack and cover with a tea towel to keep the tops soft and prevent crustiness.
  8. Serve: Serve the warm scones generously spread with whipped cream and jam, alongside a cup of tea for a classic treat.

Notes

  • You can substitute self-raising flour with plain flour plus 2 tsp baking powder per 3 1/2 cups if needed.
  • Use a clear lemonade or lemon soda for a subtle citrus flavor that helps the scones rise and adds a touch of sweetness.
  • Do not overwork the dough to maintain lightness; over mixing makes scones tough and dense.
  • Press the cutter straight down instead of twisting to get clean edges and better rise.
  • Brushing with milk helps the scones develop a lovely golden finish but can be omitted if desired.

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Find it online: https://homecookinggenius.com/lemonade-scones-with-cream-and-jam-recipe/