There is something so very comforting about an old-fashioned scone. So recently, when my friend from London dropped in unexpectedly, I whipped up a batch which we enjoyed with jam and cream and a glass or two of white wine. Ok, I admit this is not the usual scone, drink pairing but on this sunny Sunday afternoon it just worked.
I have no idea how this recipe came about but the idea of adding lemonade to scones is genius. I remember my mother whipping up a batch when visitors popped in. I loved seeing the mixture foam up when you added the lemonade.
The trick, I think, is to handle with care. Don’t muck around with the mixture too much. Just bring the ingredients together gently with a knife. Once incorporated, tip onto a floured surface and use your hands to bring the dough together. Gently pat out to approx 5 cm, then you can use a cookie cutter to cut neat rounds. Place them closely together on a tray lined with baking paper and brush the tops with milk. Bake in a hot oven 200 degrees for approx 15 minutes or until tops are golden.
You’ll need 3 cups self-raising flour, 1 cup cream, 1 cup lemonade.
I’d love to hear your tips and tricks for the perfect scone.