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Pink lemonade scones recipe
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Pink lemonade scones: ideal for a delightful afternoon tea.
Ingredients:
  • Butter, to grease
  • 450g (3 cups) self-raising flour
  • 1 tsp rose pink liquid food colouring, to tint
  • 250ml (1 cup) lemonade
  • 600ml carton pouring cream
  • Raspberry jam, to serve
  • Pure icing sugar, to decorate
  • Fresh raspberries, to serve
Instructions:
  • Preheat the oven to 220C/200C fan forced and grease a baking tray with butter. Sift flour into a large bowl and make a well in the center. In a jug, mix the food coloring and lemonade together.
  • Stir in the lemonade mixture and 250ml (1 cup) cream with the flour using a flat-bladed knife until a sticky dough forms, being careful not to overmix.
  • Transfer dough to a lightly floured surface. Sprinkle with flour. Use your clean hands to gently shape the dough into a 2cm-thick disc.
  • Cut 12 scones from the dough using a heart-shaped pastry cutter dipped in flour, ensuring they are all 7cm in diameter. Press any scraps together to form the last scones. Place them on a greased tray 1cm apart. Bake for 12-15 minutes until the scones sound hollow when tapped on top.
  • Beat the rest of the cream in a bowl using electric beaters until stiff peaks form.
  • Fill split scones with jam, cream, and raspberries. Dust with icing sugar before serving.

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