Following with the flavour of the day, lemonade scones are an amazing little treat. I think scones are the essence of pure indulgence, which you won’t see me complaining about ever. This is such a fun take on the traditional scone recipe and takes about half the time and effort.
First off, we need to get a large mixing bowl. Sift three cups of self raising flour with a pinch of salt. Make a well in the centre and add a cup each of cream and lemonade, as well as a teaspoon of grated lemon rind. Super simple right? Let’s keep going. Next, we need to get our trusty round bladed knife back out and mix the mixture together once again in a continuous figure 8. You want to be very careful with scones because the longer you mix/knead the dough, the more likely they are to fail. However, in saying that, my very first batch of scones turned out to be a disaster because I went on the opposite end of the spectrum and didn’t knead enough. So, be confident but not over zealous. Next, just as the mixture is coming together, lightly flour a surface and turn the dough out. Lightly knead the dough into a ball, and then slowly with the very tips of your fingers start pushing the dough continuously away from yourself. It should be about 3cm thick by the time you’re done.
Lightly butter a baking tray and set aside. Pre-heat your oven to 220 degrees Celsius. Grab a round cookie cutter, and dip it lightly in flour. Work your way around the scone dough, continuously dipping the cookie cutter in flour each time you finish one. This helps the dough keep from sticking to the cutter, and makes life 100% easier. Once you’re done, reshape the leftover dough, and cut out the last few scones. Just keep in my mind every time you do this, you’re squishing the air out of the dough, which makes them slightly tougher.
Once you’re done, make a mixture of egg and milk whisked together, grab a pastry brush and lightly brush the top of your scones with the mixture. This allows them to become gorgeous and golden while they cook. Pop them in the oven for 15 min. Remove and allow to cool.
Serve these scones with my delicious homemade lemon butter, or your choice of jam. And what would scones be without a delicious dollop of cream? Treat yourself and enjoy!