LEMONADE OR SPRITE SCONES
I have two recipes – cannot personally say which one is best, and I have never made them! Lemonade scones
This scone recipe has many fans – try it yourself and see if you’re one too!
300 g (2 cups) self-raising flour, sifted
55 g (1/4 cup) caster sugar
125 ml (1/2 cup) thick cream
125 ml (1/2 cup) lemonade
40 ml (2 tablespoons) milk
Preheat the oven to 220°C. Lightly grease a baking tray.
Place the flour, sugar and 1/2 teaspoon salt in a large bowl. Add the cream and lemonade and mix to form a soft dough. Turn out onto a lightly floured workbench and knead lightly until combined. Press the dough with your hands to a thickness of about 2 cm. Use a 6cm round cutter to cut out 8 scones, place on baking tray and brush the tops with some milk. Bake for 10-15 minutes until lightly browned. Serve warm with your favourite jam.
Lemonade (Sprite) Scones
3 cups self raising flour
1 cup cream
1 cup lemonade (sprite)
Preheat the oven to 190°C.
Combine all the ingredients in a bowl until just combined. The mixture will be quite sticky.
Place the dough onto a floured surface.
Dust your hands and the top of the dough with flour and gently shape the dough into a disk and with a floured cutter, cut out the scones, and place them on a lined baking sheet.
Gently reshape the remaining dough and cut out more scones. I made a total of 12 scones.
Alternatively shape the dough into a square and divide into 12 using a floured knife, separate gently and place onto a lined baking sheet.
Bake for 15 – 20 minutes until a skewer inserted comes out clean.
I have two recipes – cannot personally say which one is best, and I have never made them! Lemonade scones
This scone recipe has many fans – try it yourself and see if you’re one too!
300 g (2 cups) self-raising flour, sifted
55 g (1/4 cup) caster sugar
125 ml (1/2 cup) thick cream
125 ml (1/2 cup) lemonade
40 ml (2 tablespoons) milk
Preheat the oven to 220°C. Lightly grease a baking tray.
Place the flour, sugar and 1/2 teaspoon salt in a large bowl. Add the cream and lemonade and mix to form a soft dough. Turn out onto a lightly floured workbench and knead lightly until combined. Press the dough with your hands to a thickness of about 2 cm. Use a 6cm round cutter to cut out 8 scones, place on baking tray and brush the tops with some milk. Bake for 10-15 minutes until lightly browned. Serve warm with your favourite jam.
Lemonade (Sprite) Scones
3 cups self raising flour
1 cup cream
1 cup lemonade (sprite)
Preheat the oven to 190°C.
Combine all the ingredients in a bowl until just combined. The mixture will be quite sticky.
Place the dough onto a floured surface.
Dust your hands and the top of the dough with flour and gently shape the dough into a disk and with a floured cutter, cut out the scones, and place them on a lined baking sheet.
Gently reshape the remaining dough and cut out more scones. I made a total of 12 scones.
Alternatively shape the dough into a square and divide into 12 using a floured knife, separate gently and place onto a lined baking sheet.
Bake for 15 – 20 minutes until a skewer inserted comes out clean.
Source: Theresa Eloise Prince Partridge
geskuif