This recipe was given to my by my MIL's best friend. I was so impressed with how light and fluffy these were I asked for the recipe and in her infinite kindness she passed it on to me.
98 people made this
325g self-raising flour
170ml cold lemonade
170ml double cream
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:8min › Cook:12min › Ready in:20min
Preheat oven to 220 C / Gas 7. Line a baking tray with baking parchment, or sprinkle a bit of flour on the tray to stop sticking.
Sift flour into a large bowl. Combine lemonade and cream in a bowl. Add the lemonade and cream mixture to the sifted flour and gently fold ingredients together until just combined (don't over mix the dough as this will make tough scones). The dough should be fairly soft and a bit sticky.
Place dough on a lightly floured surface and spread to approximately 3.5cm thick. You can either use a shaped cutter or a knife to cut the dough, make sure that the knife or cutter is sharp and cuts cleanly so it won't affect the rise of the scone.
Place scones close together on the tray, so they are just touching. Bake for about 12-15 minutes, or until pale golden and cooked through.
If you like your scones to have a soft crust just cover them with a tea towel for a few minutes. These are at their absolute best when served hot.