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Lemonade scones with jam and cream
Lemonade scones with jam and cream
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Lemonade makes scones fluffy and tangy.
Ingredients:
  • 450g (3 cups) self-raising flour
  • 80g butter
  • 310ml (1 1/4 cups) diet lemonade
  • 126.25 gm Whipped Cream
  • Strawberry jam, to serve
  • Dairy Whip Whipped Cream, to serve
  • Diet lemonade, to serve
Instructions:
  • Preheat your oven to 220°C and grease a baking tray. Use a food processor to blend flour and butter until it forms fine breadcrumbs. Transfer the mixture into a large bowl.
  • Pour in the lemonade and cream. Use a flat-bladed knife to mix until fully incorporated. Transfer dough to a lightly floured surface and knead until smooth.
  • Flatten the dough into a 3cm-thick circular disc. Use a 5cm-wide scone cutter to cut out rounds. Arrange scones on a prepared tray, ensuring they touch slightly. Bake for 15-20 minutes until golden and hollow-sounding when tapped. Transfer to a wire rack to cool. Split scones, spread with jam and Dairy Whip Whipped Cream, and enjoy with a glass of lemonade, if desired.

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