LEMONADE SCONES - 3 INGREDIENTS FROM SCRATCH
Recipe video above. Moist and fluffy scones, made with only 3 ingredients! These are truly miracle. They must be served with copious amounts of cream and jam. That's a given!
Provided by Nagi | RecipeTin Eats
Categories Baking
Time 25m
Number Of Ingredients 5
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!
Nutrition Facts : ServingSize 74 g, Calories 188 kcal, Carbohydrate 31.5 g, Protein 4.1 g, Fat 4.8 g, SaturatedFat 2.8 g, Cholesterol 16 mg, Sodium 6 mg, Fiber 1 g, Sugar 2.6 g, UnsaturatedFat 2 g
LEMONADE SCONES RECIPE
If you like Scones, you are going to LOVE this easy 3 Ingredient Lemonade Scones Recipe! These light and fluffy Scones are made using just lemonade, thickened-cream and self-raising flour. It takes less than 10 minutes to prepare this recipe and have your scones ready to go into the oven. These lemonade scones are incredibly light and fluffy and are super quick to make as the recipe uses cream instead of butter.
Provided by Good Food To Eat
Categories Scone Recipes
Time 15m
Number Of Ingredients 9
Steps:
- Preheat oven to 220°C/425℉.
- Add flour, cream and lemonade to a bowl and mix with your hands until well combined and a thick dough has formed. Mixture will be soft.
- Place on a lightly floured board. Pat down the dough until it is 2½cm thick. Do not roll.
- Use a round cookie cutter or a glass to cut scones.
- Place them on a lined baking tray approximately 1cm apart.
- Brush tops with milk or a lightly beaten egg.
- Bake for about 10 minutes, or until tops are golden.
Nutrition Facts : Calories 186 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 22 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 379 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
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
3-INGREDIENT LEMON SCONES
These scones are so quick and simple. They only have three ingredients and produce deliciously light scones. The bubbles in the lemon soda make them rise. There is no need to rub butter as in the traditional scone recipe. Serve hot with whipped cream and berry jam.
Provided by purplepiscean
Categories Bread Quick Bread Recipes Scone Recipes
Time 20m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet with cooking spray; lightly dust with flour.
- Sift self-rising flour into a large bowl. Combine lemon soda and cream and pour over the flour. Mix until dough is just combined. Turn dough out onto the prepared baking sheet. Flour your hands and gently pat dough into a large rectangle. Do not overwork the dough. Cut into triangles or squares.
- Bake in the preheated oven until golden, 10 to 12 minutes.
Nutrition Facts : Calories 190.1 calories, Carbohydrate 26.4 g, Cholesterol 27.2 mg, Fat 7.7 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 4.6 g, Sodium 404.4 mg, Sugar 2.8 g
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
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