This recipe is for absolutely everyone to have a go at. It makes about 8 medium-sized scones. If you’re wondering what to spread on them, try some super-easy homemade lemon curd.
- 450g self-raising flour
- 250ml double cream
- 250ml lemonade/sprite
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
Preheat your oven to 220°C and put your baking sheet in the centre.
In a large bowl, add in the flour, then slowly mix in the cream. Followed by the sprite, lemon zest and vanilla. Mix until just combined – be careful not to over-mix (they’ll not be as light).
Roll out your dough on a lightly floured worktop, you want it about 3cm thick. Using a scone cutter – or a wine glass works just as well… – cut out the circles so they are about 5-7cm across. You’ll probably have the combine the cutoff scone dough and reroll it out to get the last couple.
Take your baking sheet from the oven, lightly grease and place the scones on it.
Cook in the centre of the oven for 16-18 minutes, or until they are golden on top.
Allow to cool before serving.
Keywords: lemonade scones