Best Lemonade Scones Recipes

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.

LEMONADE SCONES

Steps:

• Mix all ingredients and either mould into scone shapes or roll out and use a cutter, or just cut into squares after rolling out.
• When sitting on the oven tray - place them close together so that they rise up higher and don't have crusts because they are all touching.
• Cook in a 200C oven for 15-20 minutes.

BREAKFAST LEMONADE SCONES

Steps:

• Preheat oven to 450°F
• Place all ingredients in a bowl. Mix lightly until combined.
• Scrape onto a floured surface. Knead lightly and shape the dough out to about 1" thick. Then use a round cutter(or top of glass) to cut out the scones.
• Place on a greased cookie sheet and brush tops with a little milk.
• Bake for 10-15 minutes or until the top is browned.
• Serve with jam and cream.

LEMONADE DATE SCONES

Steps:

• Preheat oven to 200°C
• Place all ingredients in a bowl. Mix until combined.
• Scrape onto a floured surface. Knead lightly and shape the dough out to about 1" thick. Then cut into squares about 3" to 4" squared.
• Place on a greased cookie sheet and brush tops with a little milk.
• Bake for 10-15 minutes or until the top is browned.
• Serve with whatever :).

LEMONADE SCONES

Steps:

• Preheat oven to 220C degrees.
• Place dry ingredients into a large mixing bowl and combine well.
• Add cream and lemonade and mix to form a soft dough.
• Turn out onto a floured board and knead lightly.
• Press dough gently with your hands and pat until it is approximately 3/4 inch thick.
• Using a round cutter cut out 8 scones.
• Arrange on baking tray, brushing tops with a little milk.
• Bake for 10-15 minutes until tops are lightly browned.

LEMONADE SCONES

Steps:

• Preheat oven to 220 degrees celcius.
• Mix together lemonade, cream and flour to form a soft dough.
• Place mixture on a floured surface and knead dough to 2cm thickness.
• Cut out circles that are about 4cm in diameter.
• Place on a tray and glaze with whisked egg.
• Bake in oven until golden brown.

LEMONADE SCONES - GLUTEN FREE

Steps:

• Preheat oven to 230°C (or 210°C if using a fan-forced oven). A hot oven is called for in this recipe.
• Mix all ingredients together until just combined.
• Place on a lightly floured surface and lightly roll or press the dough out to about 1 inch( 2.5cm) high.
• Cut with a scone cutter and place on a lightly greased baking tray (or you can use a good quality baking paper). Place the scones close together. Lightly brush the top of scones with a little milk.
• Bake 10 -15 minutes on the top shelf of the oven.
• Serve warm with jam and cream or butter and honey.

LEMONADE SCONES (3 INGREDIENTS)

Steps:

• Preheat oven to 200°C/390°F (180°C fan). Line tray with baking/parchment paper.
• Combine the flour, cream and lemonade in a bowl and mix until flour is mostly combined. Do not over mix, it will make the scones dense! The dough should be soft and fairly sticky.
• Turn out onto a floured surface, and knead gently just 3 - 5 times to bring dough together, then gently pat into a disc shape 2.5cm/1" thick.
• Use a 6cm/2.5" round cutter to cut rounds - press straight up and down (don't twist), flour cutter in between. (Note 4)
• Use a knife or similar to scoop up (avoid touching sides) and place on tray, slightly touching each other (they help each other rise).
• Brush the tops lightly with milk. (Note 5)
• Bake for 15 minutes until golden on top. Place on rack to cool. Place tea towel over them to stop the tops from getting crusty.
• Serve with copious amounts of cream and jam, and of course tea!

FROM LEMONADE TO BEER SCONES

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.