This one’s practically a Kiwi legend (although the Aussies will probably disagree, just like the pavlova).
What makes this one different is that there’s no measuring dramas and no rolling pin necessary. That means only one thing… no excuses!
These three-ingredient wonders taste far fancier than they should… and not a hint of lemon to boot.
Lemonade Scone Ingredients
- 3 cups self-raising flour
- 1 cup cream
- 1 cup lemonade (the fizzy stuff – your choice of brand)
Baking Method
- Heat your oven to 220°C and line a tray.
- Tip the flour into a bowl, pour in your cream and lemonade.
- Stir all the ingredients lightly with a knife until it just sticks together in a nice way.
- Drop the dough onto a floured surface, pat to 3cm thick, and cut into rounds – the less you touch them, the fluffier they will be.
- Grab the tray, and place them as close as you can together.
- Bake 10–12 minutes until lightly browned and irresistibly fluffy.
Plating Up Your Lemonade Scones
Serve with a yummy jam, a thick cream (clotted is my favourite… and make sure you spin a yarn about how you “whipped them up in five minutes while the kettle boiled.
