I can’t resist joining in with this easy lemonade version – they only have three ingredients and are so simple that they’re commonly taught in kids’ cooking classes. They’re not the prettiest of scones, but they are as light as a feather, and keep quite well.
Some clarification – “lemonade” in Australia is carbonated fizzy soda drink, like 7-Up or Sprite. The first time I posted this recipe, I had friends in the US attempt it with what they call lemonade and it was a complete disaster. The bubbles are very important!
If possible, try to use pure cream (I believe it’s known in the US as heavy whipping cream) – ours was 35% fat with nothing added. I’ve used thickened cream before quite successfully, but the scones are a bit lighter when made with pure cream. The fat content is important – these are usually made with butter, so the cream has to fulfill that role in this recipe.
I have no idea where this recipe originates, but it came to me via my friend Joyce. Her kids make a batch every week!
- 3 cups (450g) self-raising flour
- 1 cup (250g) pure cream (35% fat)
- 1 cup (250g) lemonade (7Up, Sprite etc)
1. Preheat the oven to 200C (400F) or 190C(175F) with fan. In a large mixing bowl, mix the ingredients together. Stir gently until combined and all the flour is moistened. This should take less than a minute.
2. Tip the dough out onto a lightly floured surface. Handle it gently. Here’s a photo so you can see the consistency. It’s quite sticky at this point.
3. Dust your hands and the top of the dough with flour, then gently pat the dough into a thick disk. With a floured cutter, cut out the scones, and place them side by side on a lined baking tray. Cut out all you can, and then gently reshape the dough and cut out a few more. My batch made ten and a half scones.
4. Bake the scones in the preheated oven for 20 minutes, or until golden brown. We served ours with whipped vanilla cream and Pete’s apricot jam. Perfect for Saturday afternoon tea!