I have never made lemonade scones before. Have you? I don't think I've ever even eaten them before. Which is a pity, because they are delicious, and easy! I made them to share with a lovely friend who came over for afternoon tea yesterday - kindly bringing with her some DELICIOUS homemade peach and vanilla jam (I am still swooning! It was that delicious. Did I already say that?).
I think I need to somehow mark my scone cutters with their sizes though (and my cake tins for that matter) because I never know how wide they are, and it is a pain to have to get out the tape measure or ruler every time. Except for the times when I don't, and then I end up with scones that are too big, like yesterday's. But that didn't really matter all that much because they were so yummy!
The ones I made were based on this recipe from taste.com.au... my version was as follows:
300g self-raising flour, sifted55g caster sugar125ml soy milk125ml lemonade (fizzy, not flat - you need the bubbles to make the scones rise or something)zest of one lemon
Preheat the oven to 220C and lightly grease a baking tray or square cake tin.
Stir together the sifted flour, sugar and lemon zest. Pour in the lemonade and soy milk and mix to a soft dough. Turn out onto a lightly floured surface and knead gently for a couple of minutes - the dough is very sticky so you'll probably need to add a little more flour. Press into a flat round about 2cm thick and cut out with a 6cm (theoretically) cutter. Place close together on the tray or tin and brush the top with a little more soy milk if desired.
Bake for 10-15 minutes depending on the size of your scones. Turn out and enjoy while still warm!