Back in May, when I hastily entered the baking competition at the upcoming Royal Show (aka, The Ekka), I did not expect the time to roll around so quickly. (Not sure why? It always does….) In just a few short weeks, I need to front up at the RNA Showgrounds and present my goodies.
One entry is in the ‘scone’ category. Interestingly, I selected that category even though I do not often make scones. The last time was back in January (pumpkin scones to celebrate Australia Day). So with limited practise under my belt, I reached for my trusty Belinda Jeffery baking book – and to the Lemonade Scones recipe that I knew worked well. Around the same time, I read Y’s post for sarsaparilla scones (using the same basic recipe) and knew this would be the version I use for my entry.
I am quite partial to scones recipes that incorporate cream to replace butter and milk. As I am fairly heavy-handed, the cream allows me to mix the dough more quickly with less risk to over-working – the #1 hurdle to making light, fluffy scones. The recipe uses a blend of plain and wholemeal (whole-wheat) flour. I may incorporate only plain flour for my entry. The wholemeal flour introduces a different texture, crumb, taste and finish that may not be what the judges are looking for. Though do not get me wrong, they are still delicious with that plain/wholemeal flour combination.
The scones are light (thanks to the lemonade), and take on a nutty flavour (from the wholemeal flour), and with the addition of fruit, you may be fooled into thinking you are eating something moderately healthy – just ignore the cream quotient!
If you are creative like Y @ Lemonpi, try your own flavour soft drink (soda) or stick with Belinda’s classic formula. You will not be disappointed. Perfect with a lovely cup of tea! Very British.
{ Lemonade Scones }
Recipe by Belinda Jeffery
* Ingredients *
2 1/2 cups or 375g self-raising flour
1 cup or 160g wholemeal self-raising flour
1/3 cup or 75g caster sugar
1/2 teaspoon salt
100g dried fruit
1 cup or 250ml cream
1 cup or 250ml lemonade
* Directions *
Preheat oven to 200C or 390F. Combine both flour, sugar, salt in a large bowl. Make a well in the middle of the flour mixture and pour in the cream and lemonade. Stir everything together with a wooden spoon and then use your hands to bring the dough together. Tip out onto a floured surface. Pat the dough out to a 5cm / 2 inch thickness, and use a scone cutter to stamp out the scones. Brush tops with milk or cream and bake for 20 minutes until golden.
Makes 18
Mélanger :: to mix 
July 22, 2009 at 8:35 am
Scones is my husband favorite thing to have for breakfast, and serve with clotted cream. Your scones sounds very delicious with lemonade.
July 22, 2009 at 9:20 am
This is my favourite method to make scones too. They’re always so light and fluffy! I want to (somehow I don’t know how) get the recipe for the scones from the QVB tea room in Sydney. They are the best scones ever 🙂
July 22, 2009 at 10:15 am
I’ve been meaning to try this method for ages, now I definitely must (I’m a total scone nut)! Yours look just perfect!
July 22, 2009 at 11:10 am
I love scones, esp its rich and buttery texture, but sometimes it gets too rich for me after a few bites. using lemonade is a genius idea to prevent it from being cloying in my mouth! yUM~
July 22, 2009 at 11:33 am
I love scones. I find that using buttermilk makes them really light and fluffy as well, without all the fat. That is, if one worries about that sort of thing.
July 22, 2009 at 3:04 pm
An interesting recipe! Those scones look perfect and really beautiful!
Cheers,
Rosa
July 22, 2009 at 5:02 pm
Amen to cream in scones! Mmm now I feel like whipping up another batch 🙂
July 23, 2009 at 12:40 am
I think I might have baked scones twice in my whole life… They’re not very known here in Brazil. I should get inspired by your beautiful scones and bake some, too!
July 23, 2009 at 2:34 am
Cream scones are just so much better (I have problems with overworking scone dough all the time). I’m so intrigued by both your and Y’s scones though – they sound and look amazing!
July 23, 2009 at 1:10 pm
Lemonade scones sound like such a unique twist – delish!
July 23, 2009 at 3:12 pm
Such gorgeous pics! I don’t usually make scones (same problem – tend to be a bit heavy handed, so I don’t usually do muffins either) , but I’m going to give this a try. Good luck at the show!
July 24, 2009 at 1:24 am
mmmm … I love scones & I love lemonade ^^ … they’re great together I guess ^^!! XOXO
July 24, 2009 at 4:23 am
Corry suggested I should read your blog since I finished my first batch of macarons. And what did I find my absolute fav recipe lemonade scones!!! I usually flavour the cream (tea, coffee, honey, essences, etc) and sometimes use flavoured fizzy drink instead of the lemonade. My friends kids’ love coke scones. I love lime scones. Wow yours look superb and your pixs are very professional.
Love your advice about macaron making I’m trying my hand at the French method at the moment since I seem to be having very good results.
Good luck with your entries to The Ekka (in Brisbane).
COngrats on your wedding.
Will be visiting your site a lot since I found another great Aussie baker. Cheers from Audax in Sydney.
July 29, 2009 at 4:41 pm
Hi,
I use olive oil or margarine with the health tick rather than cream. If jam & whiped cream is later served with the prepared scones..it seems rediculous to put even more cream in the dough. I have made scones without cream or full cream milk. I use skim milk and the scones taste delicios and are more healthhy for the family. We have to think more thoughtfully if we don’t want to loose family members to myocardial infarction. Have healthy methods but still enjoy the scones is a win/ win method.
July 30, 2009 at 7:51 pm
Elra – wow, that’s a great breakfast. I usually eat them for morning or afternoon tea but quite happy to bring that forward!
Lorraine – Yes, how great is this method. Just wondering, why don’t you try to get that recipe through GT? You know when they share restaurants recipes? Wonder if they would include something as ‘humble’ as a scone??!
Steph – oh yes, you must. I could eat them everyday, too!
Sophia – these scones are definitely not too rich and buttery. Give them a go. I think you would like them.
Darina – yes, buttermilk would be good, too. The book I got this recipe from does have a buttermilk version as well!
Rosa – thanks!!
Y – did you whip up another batch? With ginger beer?
Patricia – I saw a few scones in the US but they were mostly a weird triangle shape.
Caitlin – I’ve really only had success with cream. Way too heavy handed for this baking thing….
Cate – thanks, yes they were yummy.
Shaz – definitely try these if you suffer the same heavy handiness as me! 🙂
Gine – ohhhh, then this is perfect for you!
Audax – love the idea of flavouring my scones with tea, coffee, honey etc. Great idea!
Marlene – thanks, definitely great healthy substitutions.
August 21, 2009 at 11:56 pm
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