As with traditional scone recipes it's the dough you need to be careful with. Really do ensure you don't overwork it.
So my thoughts on these scones. Well you can't taste the lemonade, maybe a teeny tiny hint but not as much as you would anticipate with it being one of the key ingredients. To me they rose majestically and were cooked through, but they aren't as sweet as I am used to. When you add jam and cream then that's not an issue but if you just have them with butter, you can tell they are missing the sweetness. Which is random as there's again all that lemonade in them. I think I will try this recipe again with a bit of caster sugar added too, so watch this space. Or keep the recipe as is and make them savoury scones by adding cheese and bacon etc.
However I do think this will overtake my Delia recipe I have clung on to for 20 years to become my go to method of making them.
Have a go and let me know your thoughts!
4 cups self raising flour
300ml double cream
Put the flour in a large bowl and add the cream. Pour in the lemonade and watch it fizz. Using a metal knife gently combine the ingredients together then turn out on a floured surface and bring together. Do not overwork the dough, and flatten out either by hand or with a rolling pin (I used hand) to about 2cm thickness. Cut out rounds of the size you want and then bake on trays in an oven at 180c for around 12-15 minutes until golden on top and there's a hollow sound when you tap the bottoms. Cool on a wire rack and demolish.
This recipe makes around 12-20 scones depending on your cutter size.
These do need to be eaten preferably the same day. If they last that long!