7 hours Ago By Angela Patrone
There are many scone recipes online nowadays, but many of them overcomplicate it more than needed. A typical scone recipe requires six ingredients, like Mary Berry’s for example , but this can be narrowed down to just three ingredients. Taking to her recipe blog What Jessica Baked Next , professionally-trained chef Jess has shared how to make scones “without all the fuss and hassle”.
This recipe involves switching out sugar for lemonade, hence the recipe title being “lemonade scones”. Doing so will make the scones tastier and “super light and fluffy”. Jess said: “Once you’ve baked these three-ingredient lemonade scones you’ll never go back to baking ordinary scones ever again.
” Fans of the blog shared their thoughts on this scone recipe after giving it a go for themselves. Linda Cronin said: “I make these all the time simple and delicious, I think best eaten on the day you bake them but if not I toast them the next day and just as nice.” Dinah wrote: “I made these last Sunday.
Not only were they quick, they were the best I had ever made and will always use this method in future.” Valerie Bartlett commented: “Absolutely amazing, never will I make scones any other way than this.” 400g self-raising flour, sifted 175ml double cream 175ml full-fat lemonade Start by preheating the oven to 220C/200C Fan/Gas Mark 7 before lining two large baking trays with parchment paper and setting aside.
In a large mixing bowl, put the flour in first and then add the wet ingredients. Mix gently until a dough comes together. Tip the dough out on a lightly floured work surface and press out until it’s 2cm in thickness.
Using a 6cm cutter, gently cut out the scones. Dipping the cutter in flour will stop the scones from sticking. Avoid twisting the cutter, as this will stop them from being uneven.
Cut 10 to 12 scones from the dough – you will need to carefully re-roll the leftover dough then evenly space the scones out on the baking trays and bake for 12 to 15 minutes until they’re risen and lightly golden in colour. Transport the scones to a wire rack and allow them to cool completely before serving. Jess “highly recommends” topping the scones the “British way with lashings of cream and strawberry/raspberry jam”.
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