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Monday
Apr122010

Lemonade Scones

These are extra light, and a little sweeter than the normal scones - a fun one for kids in the kitchen.

"ENJOY!" – Natalie Lord.

Pictured: Lemonade Scones

4 cups self-raising flour
300 ml cream (1 small bottle of cream)
¼ cup Chelsea White Sugar*
1 can lemonade (355 ml) Sprite or 7UP etc
½ tsp salt


Preheat oven to 220ºC. Cover an oven tray with a sheet of baking paper or spray well with non stick baking spray.

Mix all ingredients in a bowl to a smooth dough. Tip out onto a well floured bench and cut into squares or press out with a round cookie cutter. Place the scones, just touching each other, on the prepared baking tray.
Bake for about 15 - 20 minutes until starting to colour pale golden. Check they are cooked through and cool on a wire rack covered with a clean tea towel (this keeps the scones lovely and soft).
Cut in half and spread with jam and cream when cool enough to eat.

Makes 20

* Chelsea sugar is a New Zealand brand of sugar