If you’re like me, you love scones but hate the effort of rubbing the butter in. It takes forever and your fingers ache.
Hear me out on the lemonade scones – yes, sounds weird, but it works. If it’s good enough for the CWA it’s good enough for me!
rah’s lemonade scones
3 cups of self-raising flour, sifted
1 cup of cream
1 cup of lemonade (cold or room temperature, don’t think it really matters)
pinch of salt
Put the ingredients together in your preferred way. Cutting the liquids in, whatever. Once combined, roll the dough onto a floured surface and kneed slightly before shaping into a rectagle. Try to work “lightly” with your hands, because the less you mess with the dough, the better the scones!
Now I’m not a fan of using cutting my scones into a rounded shape. Granted they look pretty, but you end up with scraps that you need to re-roll and it’s the biggest pain in the arse/ass. I just cut them into square shapes with a knife. If I’m going for 10 big-ish scones, then 2 rows of 5 scones in a rectangle shape of dough. Place the scones on a baking tray (sided or not – and they don’t have to be placed very far apart) and dust with flour before popping in a 180 convention oven. Cook until slighly browned on top (15-20 minutes) and serve pretty much straight away with jam, cream, butter or whatever takes your fancy. Nom nom nom.
I made this batch to take to visit some friends who’d recently had their first baby. One thing I’ve learned from new parents is that food is always appreciated!