Scones are a Kiwi classic, but if struggle to create a light, fluffy one, then this lemonade scone recipe is going to be your go-to. With only a few simple ingredients, you’ll have perfectly light and fluffy scones made almost as quickly as it takes to whip the cream!
Ingredients
Method
Preheat oven to 210°C or 190°C fan. Sift flour into a large bowl. Make a well at centre. Mix lemonade and pure cream together in a jug. Pour into flour. Using a flat-bladed knife, mix gently until just combined. Dough will have a sticky consistency.
Turn dough out onto a lightly floured surface. Quickly bring dough together to form a 3cm-thick round. Using a floured 6cm round pastry cutter, cut 16 rounds from dough.
Place scones onto a lightly floured baking tray, just touching side by side. Brush tops with milk. Bake for 12-15 mins, until golden. Serve with jam and thickened cream, if you like.
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