LEMONADE SCONES
This is the easiest and most reliable scone recipe in the world. My mum gave it to me and then I found all the gals at work knew it too, but I haven't seen it on recipezaar - so here it is! The ratio is 3:1:1
Provided by Lorelle in Australia
Categories Scones
Time 30m
Yield 24 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 91.4, Fat 3.2, SaturatedFat 1.9, Cholesterol 11.1, Sodium 4, Carbohydrate 13.6, Fiber 0.4, Sugar 1.4, Protein 1.8
BREAKFAST LEMONADE SCONES
Make and share this Breakfast Lemonade Scones recipe from Food.com.
Provided by Jessica K
Categories Scones
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F
- Place all ingredients in a bowl. Mix lightly until combined.
- Scrape onto a floured surface. Knead lightly and shape the dough out to about 1" thick. Then use a round cutter(or top of glass) to cut out the scones.
- 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 jam and cream.
Nutrition Facts : Calories 280.9, Fat 11.5, SaturatedFat 6.9, Cholesterol 40.8, Sodium 627.2, Carbohydrate 38.8, Fiber 1.3, Sugar 3.2, Protein 5.3
LEMONADE SCONES
Make and share this Lemonade Scones recipe from Food.com.
Provided by Evie3234
Categories Scones
Time 20m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 220C degrees.
- Place dry ingredients into a large mixing bowl and combine well.
- Add cream and lemonade and mix to form a soft dough.
- Turn out onto a floured board and knead lightly.
- Press dough gently with your hands and pat until it is approximately 3/4 inch thick.
- Using a round cutter cut out 8 scones.
- Arrange on baking tray, brushing tops with a little milk.
- Bake for 10-15 minutes until tops are lightly browned.
Nutrition Facts : Calories 197.5, Fat 5.8, SaturatedFat 3.5, Cholesterol 20.4, Sodium 152.1, Carbohydrate 32.6, Fiber 0.9, Sugar 8.4, Protein 3.5
LEMONADE SCONES
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
Provided by Liberty Mendez
Categories Afternoon tea, Treat
Time 22m
Yield 10
Number Of Ingredients 6
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.
Nutrition Facts : Calories 217 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.68 milligram of sodium
BED & BREAKFAST SCONES
Started making these years ago; when oldest daughter was in high school, she'd request these whenever a friend stayed over for the weekend. Serve with Recipe #230378, Recipe #230379, Recipe #208953 or your favorite jam with butter. TIME-SAVING TIP: Line up several zip-top, quart-size bags (I do 10 at a time [10 bags = 10 recipes]), then pour in the dry ingredients, then label and store in a cool, dark spot in the pantry. At meal-time, dump one bag into mixing bowl and proceed. This works for pancakes, cornbread and pizza, too! Easy for the kids to whip a batch together, too!
Provided by Debber
Categories Scones
Time 35m
Yield 2 disks, 4-8 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 400; set aside a lightly greased baking stone or cookie sheet.
- In a large bowl, combine dry ingredients; cut in butter to resemble coarse crumbs; select one or more Optional Add-In from the list above (equalling about 1 cup total); make well in the center.
- In a measuring cup, mix milk and eggs, pour into well in flour mixture EXCEPT -- reserve about 1 tablespoon of egg-milk; add flavoring of choice.
- Stir flour-milk mixture with a fork, it will be slightly dry and rather stiff (add a bit extra milk if it appears "too" dry).
- Dump dough onto a floured surface, incorporating any dry crumbs from the bottom of the bowl; knead several times but DO NOT OVERWORK the dough.
- Divide into two balls; place one on either end of the baking stone or cookie sheet; pat into an 8-inch disk, about half-inch thick.
- Using a pastry brush, spread the reserved egg-milk over the tops of both disks; sprinkle with Topping of Choice covering thoroughly.
- With a pizza cutter or big knife, cut each cake into wedges (four large or six small), LEAVE IN PLACE.
- Bake for 20-25 minutes (tops will be golden brown); separate wedges and check that dough is "dry" -- if not, pop back in oven & give it 2-3 more minutes; then serve immediately.
- SERVE WITH: Recipe #186965 or Recipe #208437.
- LEFTOVER SCONES: as if -- but okay IF you have leftovers, cut horizontally, spread with butter and toast lightly.
- GREAT COMBINATIONS:.
- chocolate chips with cranberries & brown sugar topping.
- chocolate chips with orange zest & orange flavoring.
- cranberries with walnuts.
- cranberries with apricots.
- apricots with nuts.
- poppyseeds with lemon flavoring & zest.
- cheese with nuts or chocolate chips.
LEMONADE SCONES
This is a great recipe I got from my son's kindergarten. They are very easy to make and they taste fantastic. A great recipe to make with your kids. I serve them with jam and whipped cream. Yum!
Provided by Beck Australia
Categories Scones
Time 25m
Yield 10-12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 220 degrees celcius.
- Mix together lemonade, cream and flour to form a soft dough.
- Place mixture on a floured surface and knead dough to 2cm thickness.
- Cut out circles that are about 4cm in diameter.
- Place on a tray and glaze with whisked egg.
- Bake in oven until golden brown.
Nutrition Facts : Calories 219.6, Fat 8.2, SaturatedFat 4.8, Cholesterol 45.1, Sodium 492.5, Carbohydrate 31.1, Fiber 1, Sugar 2.6, Protein 4.9
BREAKFAST SCONES
Make and share this Breakfast Scones recipe from Food.com.
Provided by Northern_Reflectionz
Categories Scones
Time 18m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix dry ingredients.
- Rub in butter til crumbly.
- Mix in beaten eggs.
- Add enough cold water to make a soft dough.
- Turn onto floured board and pat to 1 inch thickness.
- Cut in rounds or squares.
- Fold in half and brush with milk.
- Place on greased baking sheet.
- Dust each with sugar.
- Bake 400F 15 minutes.
- Serve hot with butter and jam.
LEMON SCONES
These delicate scones are the perfect lightly sweet treat to serve with coffee or tea at any holiday get-together. It's a simple bread since, like biscuits, it doesn't require much kneading and there's no need to let the dough rise.
Provided by Taste of Home
Time 35m
Yield 12 scones.
Number Of Ingredients 9
Steps:
- In a medium bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles fine crumbs. Add buttermilk and lemon zest, stirring just until mixed. , Turn onto a floured surface; knead gently six times. Shape into a ball. On a greased baking sheet, pat dough into a circle about 1/2 in thick and 8-1/2 in. in diameter. Using a sharp knife, cut wedges in the dough, being careful not to cut all the way through. Sprinkle with sugar. Bake at 350° for 20-25 minutes or until edges are lightly browned.
Nutrition Facts : Calories 198 calories, Fat 10g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 324mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 1g fiber), Protein 3g protein.
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