Lemonade Scones
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Fish: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 300 g Self-raising flour
- 1 tsp Baking powder
- 1 pinch Fine sea salt
- 30 g Butter (cold)
- 200 ml Lemonade
- 1 Egg (whisked)
Method
- Preheat your oven to 200ยฐC/180ยฐC(fan)/400ยฐF/Gas 6.
- Sift 300 g Self-raising flour into a mixing bowl and add 1 tsp Baking powder, and 1 pinch Sea salt.
- Add 30 g Butter and rub with your fingers to make a crumble consistency.
- Add 200 ml Lemonade. Mix to form a workable dough
- Put the dough onto a flour dusted surface. Roll out to 2cm/1in thick.
- Use a 6cm/2.5in cookie cutter to cut out 8 disks. Put them onto a lined baking tray and brush with 1 Egg. Only brush the tops - make sure it doesn't drip down the sides.
- Bake for 12-14 minutes. Once cooked, cool on a wire rack.