Lemonade scones, fruit scones, pumpkin scones, Victorian scones, cheese scones; here is our collection of the best scone recipes ever created.
Lemonade Scone Recipe
Time : 10 minutes.
Recipe for Lemonade Scones with 3 ingredients
1 cup thickened high fat cream
1 cup lemonade (any brand other than diet will do)
3 cup self-raising flour
(plus jam and cream, to serve)
Forget everything you thought you knew about scones, Lemonaid scones come out of the oven similar to traditional scones but take less the time and use less ingredients to make. You’ll be impressed with how light and fluffy they come out of the oven.
How to make lemonade scones:
Sift flour into a large bowl. Pour in lemonade and cream and mix to a soft sticky dough. Scrape onto a generously floured surface. Knead very lightly and sparingly. Using a scone cutter, cut dough into rounds and place on a baking paper lined oven tray.
Lightly brush tops of your scones with a little extra cream and bake in a hot oven (220°c) for 15-20 minutes or until browned and tops are browned.
Serve with jam and cream.
Currant Scones (Original English Recipe)
Time : 20 minutes.
1 lb. flour
2 1/2 oz. Paisley flour*
2 oz. butter
½ lb. currants
2 oz. sugar
About 1/2 pint milk.
*Paisley flour by the way is a form of baking powder produced by Brown and Polson at their Paisley factory. John Polson Jr (1825 – 1900) discovered a method for manufacturing pure starch from maize, which he called corn flour. He patented the process in 1854. It was the first corn flour to be manufactured in Britain.
Lightly rub the butter into the sifted flour and Paisley flour, then add the sugar and currants, which have previously been well cleaned. Make a well in the centre, and gradually add the milk, working it until there is a soft dough. Divide the dough into three, and form each piece into a round. Cut each round into four, and bake on a floured tin, after brushing lightly with milk.
Scones Plain White
Time : 10 to 15 minutes.
½ lb. flour
1 oz. butter
½ teaspoonful salt
1 teaspoonful baking powder
1/4 pint milk
1 teaspoonful sugar.
Sift and mix the dry ingredients together, then carefully rub in the butter. Making a well in the centre, add enough milk to make a light dough.
Then work this lightly by hand on a floured board until it is free from cracks, roll out to a thickness of half an inch with a floured rolling-pin, cut into small rounds, and bake on a greased and floured baking tray in a hot oven until the scones are lightly browned and firm.
Scone Making Tips:
- Less dough handling means fluffier scones; touch and knead as little as possible in order to bring the ingredients together.
- Do not twist when using the scone cutter – press the cutter straight down as twisting will affects how well they rise.
- make your own self raising flour simply by mixing 2 tsp baking powder for every 1 cup of flour.