A recipe for lemonade scones offers a departure from traditional scone-making, potentially uniting even the most divided bakers. This Australian-inspired method substitutes the laborious process of rubbing cold butter into flour with a simple stir-in of double cream.
Lemonade is used in place of milk, providing sweetness and reacting with the raising agent to create a light, fluffy texture. Sultanas can be added for extra flavor, though they are optional. The resulting scone has a slightly more cake-like consistency than classic versions but is praised for being quick and easy to prepare. The recipe suggests serving them with lemon curd and thick cream, or opting for the traditional clotted cream and strawberry jam.
To prepare, preheat an oven to 200C (180C fan/gas 6) and lightly flour a baking tray. Combine flour, sultanas (if using), caster sugar, baking powder, and salt in a bowl. Stir in lemonade and cream until just combined, allowing the mixture to hydrate for a few minutes. Turn the sticky dough onto a lightly floured surface and knead gently a few times before patting it into a round about 4cm high. Use a floured 6cm cutter to stamp out rounds, ensuring not to twist the cutter, which can affect rising. Place the scones on the baking tray, brush their tops with beaten egg or milk, and bake for 12-14 minutes until risen. Allow them to cool before serving.