Sunday, 3 May 2009

Lemonade scones and hot chocolate

I had a craving for Devonshire tea and Sunday company, so I decided to bake some scones and invite K, J and D over for a catch up.

During my trawls for scone recipes online, I noticed a lot of recipes that recommended the use of lemonade. 'Weird' was my first thought - and then 'I wonder how the lemon flavour blends with jam and cream'. I decided to ignore the whole lemonade part until I met someone last night who informed me that lemonade (or soda water) was key to getting scones that weren't as heavy as rocks. Something to do with the bubbles.

Since there was nothing stopping me from adventurous (is it sad that this is as adventurous as I get these days? lol) I tweaked a couple of recipes I had been looking at and the resulting scones were enjoyed with some strawberry jam and whipped cream by all.

We also had very VERY chocolaty hot chocolate, made with half milk, half cream, and a whole lot of Koko Black chocolate flakes.
We had to wash it down with some tea because it was so rich - so it ended up being the Devonshire tea I was craving *hurrah*

I think when I make them next I am going to change a couple of things - my scones turned out to be mini-scones for some reason, so next time I am going to use a bigger cutter and ensure that they are also less flat before they are baked.

Here are some pics of the left over scones - there were about 14 all up but we scoffed them down pretty quickly.

The tweaked recipe (including the changes I plan on making) is as follows:

SuBoo's Lemonade Scones
Makes 8

* 2 cups self-raising flour, sifted
* 1/2 cup lemonade
* 1/2 cup thickened cream
* 1/2 tspn salt
* 2 tbs milk
1. Preheat the oven to 200°C. Place greaseproof paper on a baking tray.
2. Place the flour and salt in a large bowl.
3. Add the cream and lemonade and mix to form a soft dough.
4. Turn out onto a lightly floured workbench and knead lightly until combined.
5. Use your hands to flatten out the dough so that it is about 4cm thick.
6. Use a 8cm round cutter (I used the top of a mug) to cut out 8 scones
7. Place the dough cut-outs on the baking tray and brush the tops with milk.
8. Bake for approximately 10-15 minutes - the tops of the scones should be lightly browned.
9. Serve warm from the oven with some whipped thickened cream and strawberry jam.



Anonymous said...

Mmmm, those look so delicious!

Little Hunting Creek said...

Yum! I'll have to try these - thank you!

Antique Rose Designs said...

yum they look delicious haven't had homemade scones for years usually just go out and have them. I might have to give your recipe a go. Take care. Carol

Kate said...

Yum - I've never tried them with lemonade - might have to give it a go.

J said...

Yup it's either lemonade or baking soda.. i like the former, much tastier :)