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Lemonade Scones

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Foolproof scone recipe which everyone should have saved to their recipe book! Make sure you use regular lemonade, diet just won't do it!

Preparation:10 mins
Bake: 15 mins
Difficulty: Easy
Servings: 12

Ingredients:
• 4 cups Edmonds Self Raising Flour (600g)
• ¼ cup Chelsea White Sugar (56g)
• 1 Barkers Squeezy Strawberry Fruit Preserve
• ½ tsp salt
• 300ml cream (1 small bottle of cream)
• 300ml lemonade

Method:
1) Preheat oven to 220°C conventional. Cover an oven tray with a sheet of baking paper or spray well with non stick baking spray.
2) Mix all ingredients in a bowl to form a smooth dough (the mixture will be quite sticky). Tip out onto a floured bench and form into a 'round'. Carefully lift and place onto baking tray (a dough scraper helps) and cut into wedges. Leave with the sides touching - scones will pull apart after baking.
3) Alternatively, use a cookie cutter or knife to cut scones into rounds or squares.
4) Bake for 15 - 20 minutes, until cooked through and pale golden. Cool on a wire rack, covered with a clean tea towel (this keeps the scones lovely and soft).
5) Cut in half and serve warm with butter, Barkers Squeezy Strawberry Fruit Preserve and whipped cream.
6) Scone Variations:
a. Add 1 cup of dried fruit to the mixture e.g. chopped dates, sultanas, raisins or dried cranberries.
b. Add 1 cup of chocolate chips to the mixture.
c. To make savoury scones, replace the lemonade with soda water and any of these optional extras:-
- 1 large onion, finely chopped
- 1 cup grated tasty cheese
- 6 rashers lean rindless bacon, chopped
- 3 tablespoons chopped parsley or fresh herbs
7) To make cinnamon pinwheel scones, mix 2 teaspoons cinnamon with 3/4 cup Chelsea Caster Sugar. Lay the dough mixture out flat on a well floured bench. Pat out to a rectangle approximately 30cm x 20cm. Sprinkle the cinnamon mixture over the surface. Roll up from the long side into a sausage shape then cut into slices. Lay the slices on a prepared tray so they just touch each other. Cook as above. The lovely sticky cinnamon filling can be quite hot so allow to cool a little before tucking in!