Floral Sunday Baking:
Old-Fashioned Rose Lemonade Scones Recipe
There is something wonderfully comforting about baking on Sunday, although these delicious Rose Lemonade Scones were made last Sunday as I was away this weekend, but I am pleased to share the recipe with you all today. There are numerous recipes for lemonade scones out there, I looked at several before I decided to try the combination of ingredients here. They all seem to have the four basic ingredients of lemonade, flour, cream and milk, and in some instances, baking powder, eggs and butter are added to the recipes. But, I decided to use the basic recipe of self-raising flour, lemonade and cream, (but using crème fraîche instead of cream) and adding a little sugar as well as rose lemonade for a floral flavour flourish. The recipe worked like a dream and the scones were amazingly light and fluffy with a subtle but pronounced rose flavour.
I served these delightful scones with butter, cream and some home-made raspberry jam, and as there was only the two of us, I popped half of them into the freezer, for future delectation. One tip I should mention is to use thick cream and not a thin pouring or single cream; in the absence of any thick cream in the house, I decided to use crème fraîche, which worked very well. I LOVE using botanicals in baking (and cooking) and I have just discovered Fentiman’s delicious rose lemonade recently, which was the lemonade of choice in my recipe. For those of you who feel extra adventurous, you could serve rose petal jam with these scones, which would be fabulous. There’s obviously a “chemical” reaction when the lemonade is added to the flour and cream, and although my usual scones recipe calls for egg-enriched dough, this recipe was just as light and airy as my normal recipe.
The obvious choice of beverage with scones is of course tea; but, we both enjoyed a glass of the rose lemonade with these scones, and I think that is made for an elegant and very feminine afternoon tea, perfect for the hot sunny day that we had the day I made these. If the idea of rose lemonade doesn’t appeal to you, then I bet any good artisan (or home-made) cloudy lemonade would be just as delicious. Or, maybe try a batch made with some ginger beer for a ginger kick…….perfect when served with rhubarb jam. I hope that recipe has inspired you to make a batch of these – they would be GREAT for a wedding reception or birthday party, as well as for a “pink tea party” event. Or, just make them for a special treat one afternoon, because “we’re worth it”! If you make the full batch and don’t eat them all, they freeze beautifully and can be defrosted in a warm oven for about 20 to 30 minutes.
The use of rose lemonade was not just delicious in these scones, but was also very fortuitous, as this month’s Alphabakes baking challenge, which is run by my lovely friends Ros and Caroline, is the letter “R”; so, my rose lemonade scones are a perfect entry for this favourite challenge of mine. That’s it for today, I will be back later with a “secret recipe”, a special pasta recipe using nuts as well as some news and photos about my recent weekend, where I met some lovely “food blogger” friends. Have a wonderful Sunday, and see you soon, Karen