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
Rose Lemonade Scones
|Prep time||5 minutes|
|Cook time||15 minutes|
|Total time||20 minutes|
|Meal type||Dessert, Snack|
|Misc||Freezable, Pre-preparable, Serve Cold, Serve Hot|
|Occasion||Birthday Party, Casual Party, Christmas, Easter, Formal Party, Valentines day|
|By author||Karen S Burns-Booth|
- 125mls rose lemonade, or any lemonade of your choice (I used Fentiman's Rose Lemonade)
- 300g Self Raising Flour
- 1/4 teaspoon salt
- 50g caster sugar
- 125mls crème fraiche (or double cream)
- 2 tablespoons milk
Delicious rose-scented lemonade scones that are incredibly light and fluffy. If you cannot source rose lemonade, use normal lemonade and add some rose water or essence. Serve with jam and cream for a romantic afternoon cream tea.
|Step 1||Pre-heat oven to 220C/450F/Gas Mark 7. Put the flour, salt and sugar into a mixing bowl, and then add the crème fraîche or cream and the lemonade. Mix well until it is combined into a soft dough, adding a little more cream if it is too dry.|
|Step 2||Turn the dough onto a floured board and knead lightly before pressing the dough out to a thickness of about 2cm (3/4”). Cut the scones out with a round cutter, and place them onto a greased and/or lined baking tray. Glaze the tops with the milk.|
|Step 3||Bake for 10 to 15 minutes or until well risen and golden brown. Serve warm with butter, jam and cream, as well as a glass of rose lemonade!|
Beautiful photographs, looking forward to seeing your photos from the weekend…I think!
Thanks Janice! It was really LOVELY to finally meet you this weekend too! 🙂 Karen
Laura Loves Cakes says
What a lovely idea for scones and that rose lemonade looks like it would be rather tasty to drink too! These scones would be perfect for an afternoon tea if the sun ever comes out! 🙂
Thanks Laura, these were truly delicious! Karen
Alicia (foodycat) says
How pretty! There’s a recipe in Niamh Shields’ book for rose petal butter – I think that would be so perfect with these divine little scones.
Thanks Alicia – funnily enough my mum makes rose petal butter – I should have made some to serve with these scones!
Charlotte @charlottekdiary says
How delicious, Karen. Your photos are so gorgeous!
Thanks so much Charlotte! 🙂 Cannot wait to see your lovely new books! Karen
These look absolutely amazing – so pretty and girly! I am intrigued by the use of lemonade in scones and I have to say these look as good as the delicious scones we had at the tea room. Thanks for entering AlphaBakes.
Thanks Ros! It was SO lovely to finally meet you this weekend too! Karen
such a beautiful delicious post, I enjoyed this so much I will try these for sure,
Thanks Laurie, do let me know how you like them! 🙂 Karen
What a lovely idea to use rose lemonade – I can definitely imagine enjoying one of these for afternoon tea in a sunny garden!
Thanks Kathryn – these were a bit of an unxpected culinary triumph and I will be making them again! Karen
Becs @ Lay the table says
I love the rose lemonade idea – I’ve never seen it before but I like to have the occasional Curiosity Cola when they have it in the pub. I’ve been thinking about making some scones this week too…watch this space!
I snapped up several bottles when I saw this rose lemonade Becs! I will be making these again and also with ginger beer for more autumnal scones too!
I was thinking of you when I posted this Mary – had a STRONG feeling that you would love these! Karen
Your receipt has been added to this week’s Master Menu.
Smells Like Salad
Many thanks Mme SmellsLikeSalad.
beautiful beautiful beautiful scones.. I made lemonade scones ages ago and as far as I can remember they came out very well so I must try them again but this time with the added rose… I too love Fentimans, so this is a win-win… lovely stuff!
Ally // Digital Diva says
Oh my Karen…..if I knew you in real life and you fed me all you cooked…..I’d be as big as a house. I can’t resist a scone, ‘portion size’ goes out the window. These look heavenly xx
Lizzy (Good Things) says
Wow, I’ve not heard of rose lemonade before. Your scones sound wonderful! And such a pretty post.
These sound delightful Karen. I love the idea of using ginger beer too – might be nice with chopped pieces of sugared ginger through them for that extra kick. Vohn x
Angie Hoggett says
Gorgeous! I’ve made lemonade scones before and the texture is always fantastic, I’ll have to try this out with the Rose Lemonade.
Annie Costa says
I will be trying this recipe later,it looks too good not to!
Maya Russell says
I’ll be out looking for rose lemonade today! Shared on G+.
ursula hunt says
unusual recipe but bet their nice
I dont know if it is the beautiful roses that make this look so divine, or the scones themselves… will have to try this recipe… lovely x
ursula hunt says
Lovely with strawberry jam and clotted cream
Vanesther - Bangers & Mash says
Such gorgeous scones Karen and your pictures, as ever, are truly beautiful.