Lemonade scones
A sticky dough but I think worth the effort.
Ingredients
- 3 1/4 cups Self raising flour
- 1 cup Thickened cream /whipping cream
- 1 cup Cold lemonade /Sprite
- 1 pinch Salt
Instructions
- Sift the flour into a large bowl. Add salt.
- Measure and add cream.
- Add lemonade. Gently fold and mix with a knife. Don't over mix but make sure all the flour is incorporated.
- Flour your bench, board or pastry mat well and tip out the dough. Sprinkle a bit of flour on top and gently press dough flat, approx 2.5cm thick.
- This is where it's a bit of fun as it's a bit sticky. Keep flour near. Use your scone cutter to cut out rounds and place on a lined tray. If you have trouble lifting dough off the mat slide a flat bladed knife under to help lift. Place the round touching side by side and off setting the next row (honey comb effect). Brush with milk.
- Bake in a preheated 200*C oven for about 15 mins or until golden and baked. Slide onto a wire rack to cool.
Notes
I may have put you off saying this is a bit of a sticky mix, but they do come out as nice light scones.
Place in a lamington tray to bake, as the dough rounds are touching this will make them rise up if in a sided tray. But you don't have to.
Freeze when cooled for a later date.
How many scones you get depends on the size of your scone cutter.
There is no reason you can't add dates or sultanas if you wish.
As this is not a really sweet dough you could also add grated cheese and herbs.
Other soft drink flavours will do though it probably won't be strong and it will colour if it's a coloured drink, you need the carbonation in the soft drink for this to work.
You can make as a loaf but be aware the time to bake will be longer (maybe 25-30 mins) and you may need 2 small loaf tins. If you wish to freeze loaves I'd suggest slicing before freezing or at least cutting in half to freeze.