Cheats Lemonade Scones Food

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.

CHEAT'S LEMONADE SCONES

Steps:

• Preheat oven to 220°C (200°C fan) mark 7. In a large bowl mix all ingredients to make a dough. Knead briefly, then tip onto a floured surface and use your hands to press to a 2cm (3/4in) thickness.
• Line a baking tray with parchment. Stamp out rounds and place on tray. Bake for 12-15min until golden. Cool on a wire rack.

LEMONADE SCONES - 3 INGREDIENTS FROM SCRATCH

Steps:

• Preheat oven to 200°C/390°F (180°C fan). Line tray with baking/parchment paper.
• Combine the flour, cream and lemonade in a bowl and mix until flour is mostly combined. Do not over mix, it will make the scones dense! The dough should be soft and fairly sticky.
• Turn out onto a floured surface, and knead gently just 3 - 5 times to bring dough together, then gently pat into a disc shape 2.5cm/1" thick.
• Use a 6cm/2.5" round cutter to cut rounds - press straight up and down (don't twist), flour cutter in between. (Note 4)
• Use a knife or similar to scoop up (avoid touching sides) and place on tray, slightly touching each other (they help each other rise).
• Brush the tops lightly with milk. (Note 5)
• Bake for 15 minutes until golden on top. Place on rack to cool. Place tea towel over them to stop the tops from getting crusty.
• Serve with copious amounts of cream and jam, and of course tea!

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 SCONES

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.

CREAM AND LEMONADE SCONES

Steps:

• Preheat oven to 250C / 480°F.
• Sift flour into a bowl, make a well in the centre, and stir in cream and lemonade.
• Stir with a round-bladed knife until ingredients come together to form a soft dough.
• Turn dough onto a lightly floured surface and knead briefly until smooth.
• Roll out dough to 2cm thickness, cut into rounds using a 5cm cutter.
• Place onto a light greased tray and bake for 15-20 minutes until golden.
• Serve warm with jam and cream.

LEMONADE SCONES

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.