Name: The Women’s Weekly’s lemonade scones
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: Lemonade scones; 1 cup pure cream; 1 cup lemonade; 3 cup self-raising flour; pinch of salt; flour, for dusting; jam and cream, to serve

The Women’s Weekly’s lemonade scones

The use of lemonade in these beautiful scones means you no longer have to spend time rubbing butter and flour together!

Ingredients

Lemonade scones

1 cup pure cream

1 cup lemonade

3 cup self-raising flour

pinch of salt

flour, for dusting

jam and cream, to serve

Method

Lemonade scones

1.Preheat oven to 200°C (180°C fan-forced). Lightly flour a baking tray.

2.Place all ingredients in a bowl. Mix lightly until combined. Scrape onto a floured surface. Knead lightly and shape into a rectangle about 3 cm high. Cut dough into roughly 5cm squares, being careful not to overwork.

3.Lightly dust with flour and bake for 15-20 minutes or until the top is browned.

4.Serve with jam and cream.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Lemonade scones

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