Lemonade Scones

Method

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1. Heat the oven to 220°C / 425°F and line a baking tray with baking paper.

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2. Put the flour in a bowl, pour in the cream and lemonade and stir with a knife just until it comes together into a soft, sticky dough.

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3. Tip onto a well-floured surface and pat out, without kneading, to 3 cm thick.

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4. Cut into 8 rounds with a floured 6 cm cutter, pressing straight down and not twisting.

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5. Arrange the scones close together on the tray and brush the tops with milk.

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6. Bake for 12 to 15 minutes, until risen and golden. Serve warm with jam and cream.

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Chef’s Tips

• Use the lemonade straight from a newly opened bottle. Flat lemonade gives a flatter scone.
• Handle the dough as little as possible. Kneading makes the scones tough.
• Use plenty of flour on the bench and the cutter. The dough is very soft.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• No self-raising flour to hand? Use the same weight of plain flour plus 2 teaspoons of baking powder per 150 g.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Pairing Suggestions

• Strawberry jam
• Whipped cream
• A pot of tea

Storage & Reheating

Best eaten the day they are made. Keep in an airtight tin up to 2 days and warm briefly in the oven.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.