Lemonade Scones -

Recipe: Danielle Norton, Images: Joanne Muir

Nothing is more comforting to me than pulling a tray of golden crusted scones out of the oven and filling the house with the tantalising aroma of my grandmother’s kitchen.

This scone recipe offers a delightfully easy way to produce light and fluffy, perfect scones, using only three ingredients. I’ve always mixed this dough together with a knife. This used to be done to break the butter up in old-fashioned scone recipes and I’ve continued the tradition, even though there is no butter in these. This recipe has never failed me.

Ingredients

3 cups Self Raising flour

1 cup lemonade

1 cup cream

A dash of milk for glazing

Method

1. It’s really important to have a hot oven to cook scones so the first thing to do is preheat your oven to 230°C at least.

2. Measure out three cups of SR flour into a large bowl. Add the lemonade and the cream then mix with a knife until the dough comes together.

3. You may need a little more flour if the dough is too sticky to handle. Turn the dough out onto the bench and pat out until it is about an inch thick. Using a cookie cutter or a glass, cut the scones into circles and place them on an oven tray. Brush a little bit of milk over them with a pastry brush.

4. Put into the oven straight away for 10-12 minutes or until the scones are puffed up and golden.

5. Serve with whipped cream and strawberry jam.