Cream And Lemonade Scones Food

LEMON CREAM SCONES

Steps:

• Preheat oven to 400°. In a large bowl, whisk flour, 1/3 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk 3/4 cup cream, eggs and lemon extract until blended; stir into crumb mixture just until moistened., Turn onto a lightly floured surface; knead gently 10 times. Pat dough into an 8-in. circle. Cut into eight wedges., Place wedges on a greased baking sheet. Mix cinnamon and remaining sugar. Brush tops with remaining cream; sprinkle with cinnamon-sugar. Bake 20-25 minutes or until golden brown. Serve warm.

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:

• 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.

LEMON CREAM SCONES

Steps:

• Preheat oven to 375ºF.
• In a medium bowl, combine flour, granulated sugar, baking powder, and salt; stir in raisins and lemon peel.
• With a fork, stir in cream and enough water until dough comes together into a rough ball.
• On a lightly floured surface, knead dough 5 to 6 times. Place on a greased cookie sheet and pat into an 8-inch circle.
• With a sharp knife, cut halfway through the dough to mark into 12 wedges. Bake 20 to 30 minutes, until golden brown; remove to wire rack to cool.
• Cut into wedges while still warm, or cool completely before cutting.
• Serve warm or at room temperature with lemon curd.

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.

CLASSIC CREAM SCONES

Steps:

• Preheat oven to 425F.
• Lightly butter a baking sheet. In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs.
• In a small bowl, stir together the cream, egg, and vanilla.
• Add the cream mixture to the flour mixture and stir until combines.
• Stir in the currents/raisins (optional). With lightly floured hands, pat the dough into a 1/2-inch thickness on a lightly floured cutting board.
• Using a floured 2 1/2-inch-diameter round biscuit cutter or a glass, cut out rounds from the dough and place them on the prepared baking sheet. Gather the scraps together and repeat until all the dough is used.
• Lightly brush the tops of the scones with the egg mixture, if desired.
• Bake for 13-15 minutes, or until lightly browned.
• Remove the baking sheet to a wire rack and cool for 5 minutes.
• Using a spatula, transfer the scones to the wire rack to cool.
• Serve warm or cool completely and store in an airtight container.
• Makes about 14 scones.
• Variation: Add about 1 1/2 teaspoons of grated lemon peel to the dry ingredients.
• My variation: Classic Scones 280 grams all-purpose flour 65 g granulated sugar 2 teaspoons baking powder 1/8 teaspoon salt 110 g unsalted butter, chilled 6 tablespoons milk 1 large egg 1 teaspoon vanilla sugar 125 g raisins Preheat oven to 220C.
• Directions as above.

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 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.

LEMON CREAM CHEESE SCONES

Steps:

• Prehaet the oven to 400*F.
• Mix the flour, 1/4 cup sugar, lemon zest, baking powder and salt in a large bowl. Cut in the butter with a pastry blender until crumbly.
• Mix the cream cheese and egg in a bowl until smooth. Add the milk gradually, stirring constantly. Stir into the flour mixture until the mixture forms a ball and leaves the side of the bowl.
• Drop by spoonfuls about 2 inches apart onto an ungreased baking sheet. Brush with lemon juice and sprinkle with sugar.
• Bake for 15 to 18 minutes or until golden brown. Remove immediately from the baking sheet and serve warm.

LEMON CREAM SCONES

Steps:

• Preheat oven to 425°F. Mix 2 cups flour, 1/4 cup sugar, 1 tablespoon baking powder and 1/2 teaspoon salt in large bowl. Stir in apricots and 1 tablespoon lemon peel. Add whipping cream and stir just until dough forms. Turn dough out onto lightly floured surface. Knead gently just until dough holds together. Form dough into 10-inch-diameter, 1/2-inch-thick round. Cut into 12 wedges.
• Transfer wedges to large baking sheet, spacing evenly. Combine remaining 2 tablespoons sugar and 1 teaspoon lemon peel in small bowl. Brush scones with melted butter. Sprinkle with sugar mixture. Bake scones until light golden brown, about 15 minutes. Transfer to rack and cool slightly. (Can be prepared 1 day ahead. Cool completely. Wrap in foil; store at room temperature.) Serve scones warm or at room temperature.

LEMON CREAM SCONES

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, combine flour, butter, sugar, baking powder, and salt. Mix at low speed until the mixture resembles wet sand.
• In a separate bowl, whisk together 3/4 cup cream, 2 eggs, lemon zest, and vanilla. Add the cream mixture to the flour mixture, and beat on low speed until just incorporated. Turn out onto a lightly floured work surface, and form into a flat disc, about 8 inches across and 1 1/2 inches thick. Cut into 8 wedges and transfer to prepared baking sheet.
• In a small bowl, whisk together remaining egg and 3 tablespoons cream to make an egg wash. Brush scones with egg wash, and sprinkle with sugar. Bake until the tops are golden brown and firm, 40 to 50 minutes.

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.