When you’re out of milk or there is a bit of a shortage like today, this lemonade scones recipe comes in very handy! Don’t be scared by the unlikely ingredient here, it makes for very airy, fresh and fluffy scones. It doesn’t matter if you’ll have them the Cornish way (with clotted cream first and a dollop of jam on top) or the Devonian way (which is the other way round) as you’ll be delighted by this classic British treat with a twist! Make sure to watch the video at the bottom of the page for extra tips and tricks!
250g self-raising flour
30g caster sugar
Juice and finely grated zest of 1 lemon
Yield – 8-10 scones
- Preheat the oven to 210°C/Fan oven 190°C/ Gas mark 7.
- Sift the flour into a bowl. Cut up the butter and rub into the flour. Add the sugar and lemon zest. Add 2 tablespoons of lemon juice to the lemonade. Add the lemonade to the flour mixture.
- Mix with a knife until it forms a soft dough. Add more lemon juice or flour if necessary.
- Dust the work surface with flour and gently pat the dough out until 2cm thick. Cut out rounds with a biscuit cutter and place on a baking sheet. Bake in the oven for 15 – 20 minutes, depending on the size of the scones.
Preparation: 10 minutes
Cooking: 20 minutes
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