Category Archives: Lemonade Scones

Lemonade Scones

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Here is another on-line recipe I couldn’t resist. I made several changes and additions to the original, but only to suit my tastes.

Everything in this recipe is fairly simple and straight forward. They are definitely worth making.

Lemonade Scones

https://www.recipetineats.com/lemonade-scones/
(Modified for my preferences)

INGREDIENTS
Scone
• 3 ½ c AP flour, plus extra for dusting
• 2 ½ Tbl baking powder
• 1 tsp salt
• 1 cup heavy cream
• 1 cup lemonade
• zest of 1 lemon
Chantilly Cream
• 1 c cold or whipping cream
• ½ c powdered sugar
• 1 tsp vanilla bean paste
• (Option #1 for stabilized chantilly cream – 1/3 cup mascarpone, fridge cold (40%+fat)
• (Option #2 for stabilized chantilly cream – 1 Tbl per cup of cream)
Raspberry Jam
• Equal weights raspberries and sugar
• Juice and zest of 1 lemon (2 Tbl)

METHOD
Chantilly Cream

  1. At medium high beat the cream, icing sugar, vanilla (plus mascarpone if making stabilized cream). Move the beater around the bowl until the required stiffness is achieved.
  2. Stiffness options – Beat for around 1 ½ minutes if you want soft peaks (kind of dollops) or 2 minutes for stiff peaks (for piping).
  3. Set aside in a piping bag
    Raspberry Jam
  4. Mix berries, lemon and sugar in a suitable sized pan and heat on medium-low until berries start to release their juice.
  5. Strain the mixture to remove the seeds, return to heat.
  6. Heat to 220°F
  7. Set aside to cool. (Better to make the day prior to using)
    Scones
  8. Preheat oven to 390°F. Line tray with baking/parchment paper.
  9. Combine the flour, cream and lemonade in a bowl and mix until flour is mostly combined. Do not over mix, it will make the scones dense! The dough should be soft and sticky.
  10. Turn out onto a floured surface and knead gently just 3 – 5 times to bring dough together, then gently pat into a disc shape 1″ thick.
  11. Use a 2.5″ round cutter to cut rounds – press straight up and down (don’t twist), flour cutter in between.
  12. Use a knife or spatula lift (avoid touching sides) and place on tray, slightly touching each other (they help each other rise).
  13. Brush the tops lightly with milk.
  14. Bake for 15 minutes until golden on top. Place on rack to cool. Place tea towel over them to stop the tops from getting crusty.
  15. Serve with copious amounts of Chantilly cream and jam

Notes

  1. Lemonade – Any brand lemonade works fine, or even 7Up. Just needs to be lemony, fizzy and sweet!
  2. “Thickened cream” is a term typically used in Australia and New Zealand that generally refers to a cream that is simply thicker than regular milk or light cream, but not whipped, often used in sauces or as a pouring cream, while “whipped cream” is when the cream has been beaten to incorporate air bubbles, resulting in a light and fluffy texture; essentially, thickened cream is just a thicker liquid cream, not aerated like whipped cream.
  3. Storage – keeps for 3 days in an airtight container but needs to be reheated to serve. Also freezes well, for up to 3 months.