Lemonade Date Scones Recipes

LEMONADE SCONES (3 INGREDIENTS)

Steps:

• Preheat the oven to 180°C fan / 200°C / 390°F and line a baking tray with baking / parchment paper.
• Sift the flour into a large bowl and make a well in the centre. Add the lemonade and cream and mix to form a soft and sticky dough. Don't over mix otherwise, the scones will be dense.
• Tip the dough out onto a lightly floured surface. If it's too sticky to work with, add a little more flour. Bring together and knead lightly 3 or 4 times then pat down with your hands to a thickness of approximately 2.5cm (1").
• Cut out rounds with a 6cm (2.5") cutter. Dip the cutter in flour first so it does not stick to the dough. Transfer each round carefully with a spatula to the baking tray and arrange so that they are slightly touching each other (this helps them to rise).
• Brush milk over the top of each one and bake in the oven for 15-20 minutes until the tops are golden.
• Place on a wire rack to cool then serve with jam and cream.

LEMONADE SCONES

Steps:

• Put the flour, baking powder and sugar in a large bowl and mix together. Gradually pour in the double cream and lemonade, stirring with a wooden spoon, until the mixture comes together into a dough. Tip the dough out onto a lightly floured surface and knead until smooth - be careful not to overwork it.
• Transfer the dough to a sheet of lightly floured baking parchment, then roll out to a 2cm thickness. Chill for 1 hr until slightly firm. Heat the oven to 220C/200C fan/gas 7. Take the dough out of the fridge and use a 6cm round cutter to stamp out 10 rounds. Try not to twist the cutter as you press it into the dough.
• Line a large baking tray with baking parchment, and arrange the scones on top, leaving space between each. Flip them over so the side that was touching the baking parchment when stamping them out is now on top. Carefully brush the tops with the beaten egg, making sure the glaze doesn't drip down the sides.
• Bake the scones for 12-14 mins, or until golden. Leave to cool on a wire rack, then serve.

LEMONADE SCONES

Steps:

• Mix all ingredients and either mould into scone shapes or roll out and use a cutter, or just cut into squares after rolling out.
• When sitting on the oven tray - place them close together so that they rise up higher and don't have crusts because they are all touching.
• Cook in a 200C oven for 15-20 minutes.

LEMONADE DATE SCONES

Steps:

• Preheat oven to 200°C
• Place all ingredients in a bowl. Mix until combined.
• Scrape onto a floured surface. Knead lightly and shape the dough out to about 1" thick. Then cut into squares about 3" to 4" squared.
• Place on a greased cookie sheet and brush tops with a little milk.
• Bake for 10-15 minutes or until the top is browned.
• Serve with whatever :).

AIR FRYER SCONES

Steps:

• Sift flour into a large mixing bowl, then add sugar, cream and lemonade. Use a butter knife to mix together gently until a soft sticky dough forms.
• Pour the dough out onto a floured surface and knead lightly to bring together, then shape into an approximately 3cm / 1 inch thick disc. Using a 6cm / 2.5inch scone cutter, cut dough into rounds. Press the cutter straight up and down (don't twist) and flour the cutter in between each round. Place the rounds into the air fryer basket or tray with a small gap in between each one.
• Brush the top of the scones lightly with milk, then cook on 180C / 350F for 15-20 minutes, or until golden on top. Move to a wire rack to cool and cover with a clean tea towel to prevent the tops from getting crusty.
• Serve with jam and cream.