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27th September 2013
Lemonade Scones from Sitting Pretty
How are your baking skills? Have you tried to make scones? They can be a daunting thing to make for some people. Rub in the butter and sugar, buttermilk, flour sieved enough, it can be complicated at the best of times.
What if I told you that you could make amazing scones, with just three ingredients? No rubbing of butter, no curdled buttermilk – just pure and simple baking at its best. What is even better is with this recipe you can even make it for diabetics.
Trust me on this one, for this you will need
One carton of double cream – 300ml
Cloudy Lemonade – 300ml (use a low sugar variety if making for diabetics)
Self Raising Flour
Pre-heat your oven to 170c and prepare two baking trays with grease proof paper. Set these to one side.
Take a large bowl and into that pour in the double cream. Using the container that the cream was in, pour in your lemonade to measure out 300ml – no point dirtying another jug, is there?
Pour the lemonade into the cream.
Now with the same cup like container that the cream came in, measure out three level cup fulls of Self Raising Flour and add these, one at a time into the bowl of milk and cream.
Give this a good stir with a spatula, it should start to come together to form a dough. If the dough is too wet and sticky, add another half cup of flour to the mixture.
Tip the dough out onto a floured work surface and knead very lightly for around 1 – 2 minutes. You do not want to over work the dough. With your hands, flatten the dough out on the work surface so it is around 3cm thick.
Taking a round pastry cutter, cut out your scones, making sure you do not twist the cutter when you push it down. If you twist the cutter, the scones cannot rise and this is why some people end up with biscuits!
Place your scones on a baking tray and if you wish, glaze the top with a little beaten egg for that professional finish. Make sure it is just the tops and not the sides, as this will hinder the rise of the scones.
Bake for around 12 – 15 minutes till golden, you will be able to tell if they are cooked by removing one from the baking tray and tapping the bottom, it should sound hollow when tapped.
This recipe is easily adaptable – why not try using ginger beer in place of lemonade, add some chocolate chips or dried fruit. There is lots of room for experimenting, let us know how you get on!
Enjoy with seasonal jam and clotted cream.
Next Friday find out how to make use of hedgerow blackberries to make your own microwave jam!
Enjoy and stay Sitting Pretty!
This is part of Sitting Pretty’s Foodie Friday. Find out more about seasonal and local food and produce which is used at Sitting Pretty Vintage Tea Room, try out some of our recipes at home and next time you come to visit us, make sure you tell us how your baking and cooking went, we love to hear your feedback.