Lemonade scones with Double Cream and Jam

1-cup (250ml) cold lemonade
1 cup (250ml) thickened cream
3 cups (450g) self raising flour, sifted
1/2 teaspoon salt
Full cream milk to brush

Preheat oven to 220 Degrees Celsius and lightly grease a baking tray.

Place the flour and salt in a large bowl and with a fork mix together so that the salt is evenly distributed. Add the cream and lemonade and mix to form soft dough. Try not to over work the dough otherwise your scones will be tough instead of light and airy. Turn out onto a lightly floured workbench and knead until combined.

Press the dough with your hands to a thickness of about 2cm. Use a 3-4 cm round cutter to cut out 24 or more scones and place on a baking tray.

Brush the tops of each scone with some milk and bake for 10-15 minutes or until lightly browned. Serve warm with double cream (I suggest Tasmanian Meander Valley Double Cream if you can find it) and your favourite jam.

Makes 24 or more scones.
Bon Appetite


Ros Clarkson said...

All I need now is my lovely friend Jessica to share a high tea....I can imagine the taste of your beautiful fresh baked scones as I type this message.

Thank you for putting passion into this world through your recipes and blog.....

Unknown said...

Hi Jessica - can you freeze these? Thx, keren

Jessica said...

Yes you can. I usually bake a double batch and freeze them in small batches.

They take 20-30 minutes to thaw or can be placed in the oven frozen at 180 and will be ready and warm in about 10 minutes.



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