At the local show last month, our friends’ 12 year old daughter took out champion cake in show, beating all the CWA (Country Women’s Association) ladies, and veteran cookers. Best of all she took it out with lemonade scones. She was most happy about beating her older brother, who had made scones in the traditional way.
From that moment, my friend (who is an awesome country cook) decreed that she will never make scones any other way again. She was telling us about this, when Country Boy asked how she made lemonade scones.
Upon hearing how easy they were supposed to be, Country Boy bought up big on the lemonade and cream, and we have been enjoying them as a super easy a filling snack. (I keeps long life cream on the shelf, which is perfect for this kind of thing!).
1 cup cream
1 cup lemonade
3 cups SR Flour
1. Preheat oven to 220*c
2. If you’re really serious, sift your flour (several times if you are going in the show) or else just whack the flour in a large bowl.
3. Pour in the lemonade and cream. Mix till it forms a soft, slightly sticky dough. If it is too sticky you can add a little more flower
4. Gently knead to make the dough into a 3cm high rectangle (sort of) shape
5. Use a scone cutter to cut out the scones. Place them on a baking tray lined with baking paper. If your cutter sticks to the dough, dip it in a little flour first.
6. Repeat until all the dough is used.
7. Bake for 15 to 20 minutes until golden on top.
8. Serve with Jam and cream, or hot, dripping with butter and honey.
Now I’m the first to admit that these don’t look like prize winning scones. I got distracted with kids, and left them too long in the oven, BUT, they tasted so good, and and the kids hoovered them up. Best of all they are super fast and easy to make. Total winner in my book!