LEMONADE OR SPRITE SCONES
I have two recipes – cannot personally say which one is best, and I have never made them! Lemonade scones. This scone recipe has many fans – try it yourself and see if you’re one too!
- 300 g (2 cups) self-raising flour, sifted
- 55 g (¼ cup) caster sugar
- 125 ml (½ cup) thick cream
- 125 ml (½ cup) lemonade
- 40 ml (2 tablespoons) milk
Preheat the oven to 220°C.
Lightly grease a baking tray.
Place the flour, sugar and 1/2 teaspoon salt in a large bowl. Add the cream and lemonade and mix to form a soft dough. Turn out onto a lightly floured workbench and knead lightly until combined. Press the dough with your hands to a thickness of about 2 cm. Use a 6 cm round cutter to cut out 8 scones, place on baking tray and brush the tops with some milk.
Bake for 10 – 15 minutes until lightly browned.
Serve warm with your favourite jam.
- Lemonade (Sprite) Scones
- 3 cups self raising flour
- 1 cup cream
- 1 cup lemonade (sprite)
- pinch of salt
Preheat the oven to 190°C.
Combine all the ingredients in a bowl until just combined. The mixture will be quite sticky.
Place the dough onto a floured surface.
Dust your hands and the top of the dough with flour and gently shape the dough into a disk about 2.5 cm thick and with a floured cutter, cut out the scones, and place them on a lined baking sheet.
Gently reshape the remaining dough and cut out more scones. I made a total of 12 scones.
Alternatively shape the dough into a square and divide into 12 using a floured knife, separate gently and place onto a lined baking sheet.
Bake for 15 – 20 minutes until a skewer inserted comes out clean.
Source: Theresa Eloise Prince Partridge
Photo: Liezel Van der Merwe
