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Lemonade Scones - Scones #1

Monday, February 10, 2014

I think most of us do have the issue of having leftover whipping cream after baking a cake and not knowing what to do with it.

I had some extra cream from a cake and was thinking of making scones with cream. So, I googled for "lemon cream scones". When I saw this recipe,I got interested. The gas in the soft drink provides aeration and the sugar in it... just replaces the sugar that we put in. The cream just takes place of the milk and butter.
The lemonade....the lemonade......will the flavour shine through?

Unfortunately I can't detect the flavour of the drink I used. Too subtle.
But it's ok. I enjoyed the crisp crust with a soft fluffy center.
My kids enjoyed it with whipped cream and homemade strawberry jam.

Take note that you need to use cold lemonade from a freshly opened can. Bottled ones are not recommended as they are less gassy than canned ones. And cold ones release less gas when you form the dough, and will only release more gas upon contact with heat during baking.

Lemonade Scones
Adapted from: foodinaminute 

260gm Self Raising Flour (better to use 300gm)
150gm cold lemonade soft drink (Sprite or 7up, weigh it as gas will make volume measurement difficult)
150gm cold whipping cream (35% fat)
1/2 tsp salt

1. Preheat oven to 200 (fan)/220C.  Prepare a baking tray lined with baking paper
2. Pour lemonade and cream into one cup. No need to stir.
3. Mix flour with salt and make a well in the center.
4. Pour the lemonade cream mixture into the center.
5. Use chopsticks or 2 dinner knifes to combine the ingredients. As long as the flour look moistened, stop mixing. It may still look lumpy and very sticky.
6. Sprinkle 2 Tbsp of flour onto the table.Scrape the dough onto the floured surface. Sprinkle very generously with more flour.*
7. Form the dough (pat with hands and use a scraper to straighten the sides) into a 1 inch thick rectangle. Flour a dough scraper, and cut it into 6-8 squares, according to your preference. Flour the scraper before each cut.
8. Transfer the cut dough onto the baking tray and bake for 10-12 minutes, or until the scones look beautifully golden.

*I used almost 1 cup of flour just to dust.

16 lovely notes:

Anonymous,  February 10, 2014 at 2:08 PM  

Hi Wendy,

Glads to see you are back from CNY!! Gong Hei Fatt Choy !!
This receipe look so simple & easy. Will give this a try.
Btw, the dough required put in fridge for 30 mins ?


WendyinKK February 10, 2014 at 2:49 PM  

No need. Shape and bake immediately.

Thea Ong February 10, 2014 at 2:51 PM  

This recipe look simple and easy. I definitely will try it!

Grace Phua February 10, 2014 at 2:58 PM  

Wendy, this is such an interesting recipe! I have never seen a recipe that doesn't use sugar in its direct form. I would like to try this when I have the time. Nice! Your scones look pretty moist.

Sharon @Feats of Feasts February 10, 2014 at 3:32 PM  

SCONES!!! Im gonna love this theme week, and what a great start. Gonna try this recipe.

Mel February 10, 2014 at 10:03 PM  

Wow, your scones look really yummy and it just uses only few ingredients. And I think it sounds interesting using soft drinks in it.

Winifredrose,  February 11, 2014 at 10:22 AM  

I too love scones n yours look delish N easy.just like to kw,wt is an altenative for the Cream.tnking u in advance.happy CNY

WendyinKK February 11, 2014 at 11:49 AM  

Let me know the outcome :)

hehe, kills 2 birds with one stone :)

More to come :)

The original uses even less ingredients, no salt :p

You can use 70% milk 30% butter to make up the cream amount. Method will be different. Texture will be different

Coco,  February 11, 2014 at 2:14 PM  

Hi Wendy can I substitute self raising flour with plain flr?

Coco,  February 11, 2014 at 3:11 PM  

How's the texture of scones the next day btw? I plan to bake the nite before for breakfast.

MamaFaMi February 11, 2014 at 4:53 PM  

Your scones look inviting. Easy to prepare and I am sure it tastes good as well.

WendyinKK February 11, 2014 at 9:14 PM  

I have the habit of reheating scones whenever I eat. So, I don't know how it is like when it's cold for more than 12 hours.
Plain flour will give you less tender scones. You can use it together with 2 tsp of baking powder

Yes, scones are usually easy

Anonymous,  February 11, 2014 at 11:14 PM  

Thanks for sharing :D


Charmaine February 12, 2014 at 2:51 AM  


Did you use all of the whipping cream and soft drink into the flour? I did that but mine became wet batter and I added a lot of flour after. So I didn't get a crusty top and it became bread-ish. I weighed my ingredients tho.But yep can't really taste the lemony flavour! Even though mine didn't turn out as right, the texture and the taste was really good! Thanks Wendy!


WendyinKK February 12, 2014 at 11:29 AM  

I used all, it was very wet, and I dusted with a lot of flour.
I saw other recipes on the internet with similar ratios. Maybe I should edit the recipe, so that others won't be worried about the dough.

Coco,  February 14, 2014 at 10:38 AM  

Hi Wendy,
Baked it! Just 2 issues, other than that best. Didn't know scones are so yummy n easy.

My bake was not as brown n crisp ...pretty pale actually with a lot of flour on it especially at the bottom of the scones.

But still....so good even left overnight.

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