Homemade scones can be made with just three ingredients and are ready to eat in 15 minutes, according to baking experts at Taste.com.au. The recipe uses self-raising flour, thickened cream, and chilled lemonade, replacing the butter and milk found in traditional versions.
Why Lemonade and Cream Work
Lemonade might seem unusual in a scone recipe, but it is the key to a light texture. The carbon dioxide in the drink acts as a leavening agent, similar to baking powder or yeast, forming bubbles that get trapped in the dough and expand during baking, aerating it and helping the scones rise.
Cream is easier to combine with flour than cold butter, saving effort, and adds richness, softness, and moisture, while also creating a golden-brown crust when baked.
Expert Explanation
Georgia Mahood, food expert at Taste.com.au, said: “The carbonation in lemonade helps to aerate the dough to create light and fluffy scones that rise evenly.”
She added: “In a traditional scone, butter provides the scone with fat, which blocks gluten development and results in tender and flaky scones. But because butter is too much faff, we’ve swapped it to cream, which essentially does the exact same thing as the butter, but there’s no need to get your hands dirty – just stir the cream into the flour!”
How to Make the Scones
The recommended quantities are 500g of self-raising flour, 250ml of chilled lemonade, and 300ml of thick cream. Place the flour in a large bowl, make a well in the centre, pour in the lemonade and cream, and stir until a soft, sticky dough forms.
Turn the dough onto a lightly floured surface, knead gently until smooth, and cut out the scones. Place them on a greased baking tray, brush the tops with cream, and bake at 200C for around 15 minutes until risen and golden brown.
