Lemonade scones – yield 8/10 large scones
Ingredients
300g/12oz strong bread or plain flour, sifted
Pinch of salt
4 teaspoons baking power
60g/3oz caster sugar
125ml/4 fl oz double cream
125ml/4 fl oz sparkling lemonade, not diet
1 lemon, zest and juices
Method
1. Preheat a hot oven to 220c/Gas Mark 7.
2. Lightly grease a large baking tray or line it with parchment.
3. In a large mixing bowl, sift over the flour, salt, sugar and baking powder.
4. Grate the lemon zest to the bowl, adding the juices.
5. In a jug, add the double cream and fizzy lemonade and combine with the dry with a wooden spoon till the mixture just comes together. Note it will be sticky.
6. Flour a work surface and empty the contents of the bowl on to it, then lightly knead till the mixture comes together, when you must stop.
7. Wait around 20 minutes well-risen and golden brown in colour.
10. Transfer onto a wire rack to cool.
11. Split and serve with lemon curd or jam of preference, with a good dollop of whipped cream, dusting over a little icing sugar.
12. Best eaten on the day you make them.
* Try drizzling lemon icing over the top of your scones, made with fresh lemon juice to really impress!
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