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Nutrition Facts
Serving Size 1 (110g) Recipe makes 8 servings
Calories 285
Calories from Fat 103		(36%)
Amount Per Serving		%DV
	Total Fat 11.5g	17%
	Saturated Fat 6.9g	34%
	Monounsaturated Fat 3.2g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 40mg		13%
Sodium 626mg		26%
Potassium 86mg		2%
Total Carbohydrate 39.9g		13%
	Dietary Fiber 1.3g	5%
	Sugars 4.2g
Protein 5.3g		10%
detailed view... how is this calculated?

Lemonade Scones

Recipe #140108 | 25 min | 10 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: Jessica K
Oct 4, 2005

Another Australian Recipe for the Zaar World tour. From The Australian Women's Weekly.

SERVES 8 -10 (change servings and units)

Ingredients

1 cup heavy cream
1 cup lemonade
3 cups self rising flour
1 pinch salt
jam, to serve
cream, to serve

Directions

1
Preheat oven to 450°F
2
Place all ingredients in a bowl. Mix lightly until combined.
3
Scrape onto a floured surface. Knead lightly and shape the dough out to about 1" thick. Then use a round cutter(or top of glass) to cut out the scones.
4
Place on a greased cookie sheet and brush tops with a little milk.
5
Bake for 10-15 minutes or until the top is browned.
6
Serve with jam and cream.

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Featured Reviews for This Recipe

From: HappyBunny

On Aug 13, 2009

I'm really sorry but these just didn't work for us at all. The dough was just far too sticky and although I baked it anyway, there was just not enough flavour. I was desperate to rate these hightly but I'm afraid I just can't.

0 people found this review helpful

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From: Aleigha***=D***

On Jul 25, 2009

So easy and simple to make, Buy the time i finished cleaning the mess, whipped up the cream and got out the jam and butter, there were almost done. I added sultana's to mine and there were perfect! 5 Stars

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From: moniebear_downunda_in_GA_USA

On Oct 5, 2007

I always make these scones the exact same way and they turn out perfectly each time. The trick is not to over mix it - use a knife to combine the ingredients until it forms a sticky ball (no dry ingredients left) in the bowl, and it is supposed to be a fairly wet sticky mess - just dump it out of the onto a well floured bench and stretch it out to the thickness with well floured hands, and make sure your cutter is well floured too. The less kneading you do, the fluffier the scones will be! The lemonade is not the lemonade we know here in US - it is the lemon-lime soda to use (eg sprite), but the cheaper the brand, the better... - no lemon flavour. It's purpose is the sweetness and fizz - a traditional scone recipe has sugar added. The cream is the substitute for the butter in a traditional recipe. Yes they are very similar to the biscuits you know here, bland-ish, but that is why they are served with jam and cream!

6 people found this review helpful

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From: starcie

On Oct 15, 2007

thanks for posting such a great recipe. I remember my mum making scones with flour and cream but I couldn't for the life of me figure out what else. The lemonade must have been it. It doesn't leave a lemon taste - these are not lemon flavoured, it just helps the dough rise. Produced a sticky dough but a well floured board and cutter with very little kneading and this shouldn't be a problem. Perfect