Bake a batch of these easy lemonade scones to serve for afternoon tea. Pair them with plenty of clotted cream and jam – and a cup of tea, of course! – for a classic British treat
Prep:10 mins
10
350g self-raising flour, plus extra for dusting1 tbsp baking powder50g caster sugar120g double cream120g lemonade (do not use sugar-free varieties)1 egg, beaten
STEP 1Put 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. STEP 2Transfer 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.STEP 3Line 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.STEP 4Bake the scones for 12-14 mins, or until golden. Leave to cool on a wire rack, then serve.
