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!).
Ingredients
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!
congratulations on winning but it must not have been a very good judge then not to know and feel the difference in texture that the lemonade scone recipes makes… a bad judge indeed
Wow, that's crazy easy – I have to make these! My nan always made great scones but I have never been able to replicate them (admittedly she had a combustion stove).
What is it with the lemonade that makes the scones so great. The bubbles?
Yummo! Off to make some scones-congrats to your young friend xx
We usually have scones with our soup so I use soda water and make them into cheese and bacon scrolls. Now I automatically do a soda water version all the time as I am diabetic and don't miss the sugar in them. I must admit I am very lazy and plop the dough out, flatten and then cut with a knife and make square scones
I love scones … I usually use the traditional method but my old boss used to make the lemonade ones because the traditional ones didn't work for her. Good thing with the lemonade ones is you can use different flavoured soft drinks as well just be prepared for the taste (ginger was good). I have found the best scones I have made were with flour that was cold from being stored in the freezer, soo fluffy.
We will have to try the cold flour. My traditional scones turn out like rock cakes, so I am so pleased to finally have a recipe that works for us.
Congratulations to your young friend! When I was about that age I won first prize for my date loaf in a CWA cooking competition. The prize was a Hobbytex (now that will be showing my age!) decorated pot holder that my Mum had made and donated, which looks very worse for wear now some 35 years later but I can't quite bring myself to chuck it out.
Scones are my fall back position to feed a crowd, I can get a batch out in 20 minutes. I find the lemonade ones a bit too sweet for my tastes but no-one else seems to agree with me. Usually I go the traditional although I melt the butter, bugger all that rubbing in!
I LOVED hobby text when I was a kid too! I did several pillowcases for friends one year for Christmas. I also made one with a Holly Hobby design on it for me…. showing my age perhaps???
I have made them but they taste too sweet for me and I prefer the traditional method which is just as easy. I can taste the lemonade and I don't drink soft drink so don't like that sweet mix.
2 cups SR flour
pinch of salt
couple of teaspoons of butter rubbed in or even melted and poured in
More than half a cup milk but less than a full cup.
Rub butter in or melt and add to milk.
I never add sugar or egg or knead the dough.
Mix with old fashioned flat bladed knife. Cut with scone cutter if being fancy. I prefer to use floured knife and cut so nothing is left. Place on scone tray close together. They help push each other up.
Bake in hot oven.
When I was a child we holidayed at Lawson in mountains in a place with a small wood stove. From about the age of eight, I would be first up, get the fire going for breakfast and stoke it up. Then I would make morning tea scones. Mum and dad bought the place later and then built next door. My sons loved my tradition and carried it on.