lemonade scones

I've long heard about how amazing lemonade scones are; how easy they are to make and how consistently fluffy they turn out but little did I know that you can get all that with just 3 ingredients! Thanks to the lovely Mashi and her recent baking of these scones, I finally got around to making a batch of my own!

You'll need for this recipe 300mL lemonade, 300mL thickened cream and 575g sifted self-raising flour.

Preheat oven to 220 degrees. Line a baking tray. In a large bowl, combine the 300mL lemonade and 300mL thickened cream. Sift in the 575g self-raising flour and fold gently together (whatever you do, do not overmix, the dough should be slightly sticky and lumpy). Place the dough on a lightly floured surface and roll out till about 3.5cm thick.

Using a cutter (tip - dip your cutter into some flour to prevent the cutter from sticking to the dough), cut out roughly 26 rounds. Line these up on the tray so that they are just touching and not packed too tightly so that there's room for the scones to expand.

Bake for 12-15 minutes.

Serve your scones with your favourite jam. I had mine with the Raspberry Jam that I brought back from Tassie. Yum!

This recipe was no doubt the easiest thing I've ever baked and one which I'll be making for my next upcoming catering do (yes, I've been asked to do some catering next month!) I lost count as to how many scones I ate when it came out of the oven but they tasted so good, I really didn't care!

Mum and I were a bit in awe as to how well these scones turned out and discussed the recipe to some detail and really, it all makes sense when you think about it, the lemonade gives it air (hence fluffiness), lemonade has sugar in it (which omits the need to add sugar) and well, something about lemonade probably asks as a raising agent (but then I guess you do have the raising agent in the self-raising flour). If anything, this is one recipe worth trying if I might say so!