Lemonade Scones 3 Ingredients Recipes

3-INGREDIENT LEMON SCONES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet with cooking spray; lightly dust with flour.
• Sift self-rising flour into a large bowl. Combine lemon soda and cream and pour over the flour. Mix until dough is just combined. Turn dough out onto the prepared baking sheet. Flour your hands and gently pat dough into a large rectangle. Do not overwork the dough. Cut into triangles or squares.
• Bake in the preheated oven until golden, 10 to 12 minutes.

LEMONADE SCONES (3 INGREDIENTS)

Steps:

• Preheat the oven to 180°C fan / 200°C / 390°F and line a baking tray with baking / parchment paper.
• Sift the flour into a large bowl and make a well in the centre. Add the lemonade and cream and mix to form a soft and sticky dough. Don't over mix otherwise, the scones will be dense.
• Tip the dough out onto a lightly floured surface. If it's too sticky to work with, add a little more flour. Bring together and knead lightly 3 or 4 times then pat down with your hands to a thickness of approximately 2.5cm (1").
• Cut out rounds with a 6cm (2.5") cutter. Dip the cutter in flour first so it does not stick to the dough. Transfer each round carefully with a spatula to the baking tray and arrange so that they are slightly touching each other (this helps them to rise).
• Brush milk over the top of each one and bake in the oven for 15-20 minutes until the tops are golden.
• Place on a wire rack to cool then serve with jam and cream.

LEMONADE SCONES RECIPE

Steps:

• Preheat oven to 220°C/425℉.
• Add flour, cream and lemonade to a bowl and mix with your hands until well combined and a thick dough has formed. Mixture will be soft.
• Place on a lightly floured board. Pat down the dough until it is 2½cm thick. Do not roll.
• Use a round cookie cutter or a glass to cut scones.
• Place them on a lined baking tray approximately 1cm apart.
• Brush tops with milk or a lightly beaten egg.
• Bake for about 10 minutes, or until tops are golden.

LEMONADE SCONES

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.