Once you’ve baked these 3 ingredient lemonade scones you’ll never go back to baking ordinary scones ever again! This recipe produces super light and fluffy scones without all the fuss and hassle. Top with cream and jam to make your own classic British cream tea.
Scones are a traditional British tea time treat, you’ll find them in bakeries, supermarkets, farm shops and tea rooms all over the country. As you might know already, I’m trained chef. I’ve worked in a lot of different catering environments since graduating and one of my first jobs out of culinary school was working as a baker/chef at a tea room in my home town.
This was my dream job because in between being in charge of the kitchen and sending out orders throughout the day I was baking lots of treats for the customers visiting the tearoom. We’re talking delicious cakes, the gooiest chocolate fudge brownies, savoury tartlets, sausage rolls and homemade gluten-free scones.
If you ever visit the UK then a trip to a British tearoom is essential during your time here. In Britain there’s debates around scones and cream teas – if you didn’t know already, the UK has several different accents and dialects and all over the country we pronounce our words differently to one another. Do you pronounce scone to rhyme with ‘cone’ or ‘gone’? I’m from down south (Eastern England), so I pronounce mine to rhyme with ‘cone’.
Also, what goes first the cream or the jam? In Cornwall it’s the jam first and cream on top and the other way around in Devon. I don’t really mind whether the cream or the jam goes first, all I know is that I love scones and don’t want to waste any time from devouring them!
The ingredients used in this scone recipe I’m sharing today make this recipe totally different to the majority of sweet scone recipes which typically include butter, sugar, flour and buttermilk/milk or eggs to bind it into a dough. The process usually involves rubbing the butter into the dry ingredients, however with this recipe minimal effort is required as you simply mix all the ingredients together until a dough forms.
The butter is replaced with double cream and the sugar is replaced with full sugar lemonade. Just be sure to use full sugar lemonade, I say this because we’re not adding any sugar to the scone dough, so all the sweetness will come from the sugar in the lemonade. I used a supermarket own brand lemonade and that worked wonderfully.
Tasting these scones transported me back to short breaks I’ve been on in the UK and eating scones in beautiful British destinations including lovely Bourton-on-the-Water in the Cotswolds. I’ve enjoyed a lot of afternoon teas, some with family and friends and most recently I attended a baby shower afternoon tea for my cousin. We enjoyed some of the most delicious scones there – this is my favourite part of an afternoon tea selection and I could definitely eat scones with cream and jam all day long!
So there’s a few points to take into account when making scones. The most important thing to remember is to handle the dough as little as possible. Avoid over mixing the scone dough otherwise your scones will be dense and tough. Also, scones aren’t meant to look picture perfect – they’re supposed to be odd shapes and not uniform in appearance, this is all part of their charm!
From the photograph above I wanted to slice a scone open and show you just how fluffy these scones are. I found this recipe in the food section of a magazine I read every month and thought it looked interesting enough to bake. I was dubious of how well this recipe would go, but still I decided to go ahead and bake the scones just to see. We tasted one before I decided to quickly set up all my food photography props and grabbed my camera to take some snaps to share with you!
What a treat to bake your mum this upcoming Mother’s Day in less than a weeks time. Serve your freshly baked scones with pots of clotted/whipped cream and curd or jam. My sister and I are preparing a little afternoon spread for our mum to celebrate and we’ll be baking a batch of these scones and we can’t decide between baking this yummy Carrot Cake Traybake, Carrot Cupcakes or Pumpkin Cake (all three are our mum’s favourites) – which cake would you pick?
400g self-raising flour, sifted
175ml double cream
175ml full sugar lemonade
- Preheat oven to 220°C / 200°C Fan / 425°F / Gas Mark 7. Line 2 large baking trays with parchment paper and set aside.
- In a large mixing bowl, put the flour in first and then add the wet ingredients. Mix gently until a dough comes together. Tip the dough out on a lightly floured work surface and press out until it’s 2cm in thickness.
- Using a 6cm cutter gently cut out the scones. Dipping the cutter in flour will stop the scones from sticking and will avoid twisting the cutter, as this will stop them from being uneven, cut 10-12 scones from the dough – you will need to carefully re-roll the leftover dough.
- Evenly space the scones out on the baking trays and bake for 12-15 minutes until they’re risen and lightly golden in colour.
- Transport the scones to a wire rack and allow them to cool completely before serving. I highly recommend topping the scones the British way with lashings of cream and strawberry/raspberry jam.
Scones will keep stored in an airtight container for up to 2 days. They’re best eaten on the day of baking.
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