From Lemonade To Beer Scones Recipes

FROM LEMONADE TO BEER SCONES

From Lemonade to Beer Scones image

I had a hankering for Lemonade scones but had no cream or can of lemonade! But of course we had beer and Carbonara pasta sauce so this recipe is the result! The Lemonade Scones recipe also calls for self-raising flour but since I didnt have that either, I added baking powder and salt. SELF-RAISING FLOUR RECIPE: 1 cup plain flour 1 tsp baking powder 1/4 tsp salt Sift all together. Use a beer you like, I used a lager which has a nice lemony flavour. If you prefer to make these with cream then dont be alarmed if the mix is frothy, its meant to be.

Provided by Dboz Lyfe @Dboz

Number Of Ingredients 10

Ingredients

BEER SCONES
4 cup(s) flour
4 teaspoon(s) baking powder (i might have used 5 lol)
1 teaspoon(s) salt
300 milliliter(s) carbonara pasta sauce (or try alfredo, could be nice!)
330 milliliter(s) beer (this was the full amount in the bottle i used)
LEMONADE SCONES (USE THE SAME METHOD AS BELOW)
4 cup(s) self raising flour
300 milliliter(s) cream (the kind you can whip)
300 milliliter(s) lemonade (i just use a can of sprite or 7-up)

Steps:

Preheat oven to 220C and line a baking sheet with baking paper. In a bowl, sift dry ingredients together
In a separate bowl pour in Carbonara sauce or cream.
Pour bottle of beer into carbonara and stir until well incorporated
Make a well in the dry ingredients and gently fill with the beer mixture
Fold everything together until combined then turn out onto a well floured board.
Using well floured hands bring the scone dough together until you get a nice mound shape. Dont worry if the mixture feels more sticky than usual, this is just how it is so flour your hands and perservere!
Pat the mound until you have a flattened 1 to 1 1/2 inch disc.
Flour a sharp knife and cut dough into 12 pieces. Because the dough is so soft and sticky I always have trouble cutting my pieces. I end up with all sorts of shapes and sizes and I just call them beer nuggets. YOU will be much better at this than I am!
Carefully place pieces onto the baking sheet and cook in a hot oven for 10-12 minutes. Serve with lashings of butter or a nice cream cheese topping (can anyone come up with a savoury version of jam and scones?!)
Once you've made these a couple of times, you'll be able to tweak this recipe to your preference. Try adding a pinch or two (or 3!) of cayenne pepper and a cup of grated cheese! In this pic I used alfredo sauce and 1 cup strong cheese and sprinkled cheese on top.

LEMONADE SCONES

Lemonade scones image

Bake a batch of these easy lemonade scones to serve for afternoon tea. Pair them with plenty of clotted cream and jam - and a cup of tea, of course! - for a classic British treat

Provided by Liberty Mendez

Categories Afternoon tea, Treat

Time 22m

Yield 10

Number Of Ingredients 6

Ingredients

350g self-raising flour , plus extra for dusting
1 tbsp baking powder
50g caster sugar
120g double cream
120g lemonade (do not use sugar-free varieties)
1 egg , beaten

Steps:

Put the flour, baking powder and sugar in a large bowl and mix together. Gradually pour in the double cream and lemonade, stirring with a wooden spoon, until the mixture comes together into a dough. Tip the dough out onto a lightly floured surface and knead until smooth - be careful not to overwork it.
Transfer the dough to a sheet of lightly floured baking parchment, then roll out to a 2cm thickness. Chill for 1 hr until slightly firm. Heat the oven to 220C/200C fan/gas 7. Take the dough out of the fridge and use a 6cm round cutter to stamp out 10 rounds. Try not to twist the cutter as you press it into the dough.
Line a large baking tray with baking parchment, and arrange the scones on top, leaving space between each. Flip them over so the side that was touching the baking parchment when stamping them out is now on top. Carefully brush the tops with the beaten egg, making sure the glaze doesn't drip down the sides.
Bake the scones for 12-14 mins, or until golden. Leave to cool on a wire rack, then serve.

Nutrition Facts : Calories 217 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.68 milligram of sodium

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