Rose Lemonade Scones
Print recipe
| Serves | 9 scones |
| Prep time | 5 minutes |
| Cook time | 15 minutes |
| Total time | 20 minutes |
| Allergy | Milk, Wheat |
| Dietary | Vegetarian |
| 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 |
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.
Ingredients
- 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
Note
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.
Directions
| 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! |
