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Lemonade Scones

These scones are light as air and oh-so-good with jam and cream. Mix lightly with a knife and serve fresh from the oven. You can use gluten-free self-raising flour to make these gluten-free.

Prep Time

5 mins

Cook Time

12-15 mins

Serves

makes 6 large or 9 medium scones

Gluten Free

Nut Free

Vegetarian

Baking

Dessert

Kids

$

Ingredients

4 cups self-raising flour, or gluten-free self-raising flour

1 1/2 tsp baking powder

330 ml lemonade

1 cup cream

strawberry or other jam, to serve

to serve lightly whipped cream

Method

STEP 1

Preheat oven to 220˚C/425˚F fanbake.

Line an oven tray with baking paper for easy clean-up.

STEP 2

Combine flour and baking powder in a large bowl.

Add lemonade and cream and mix lightly with a knife until evenly combined.

Pat out on a floured surface to 4cm/1½in thick and cut into rounds with a cookie cutter or cup.

Transfer to prepared tray and bake until puffed and golden (about 12 minutes).

Serve with jam and cream.

VARIATION

To make raisin scones, add ½ cup sultanas/golden raisins or raisins and 2 tbsp sugar to the dry ingredients and 1 tsp vanilla extract with the lemonade and cream. Brush with lightly beaten egg and sprinkle with a little extra sugar before baking

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