This is a scone recipe that’s pretty well known, using lemonade and cream.
I’m not completely convinced that this combination is better than sugar and butter. Anyway, I gave this recipe a go. It’s from The Australian Women’s Weekly Love to Bake. They call it “Strawberry Bliss Scones”, but I think it’s more of a scone cake. It’s filled with fresh strawberries and white chocolate.
Here’s the recipe with a few tweaks. I took the oven temperature down to 200 degrees C from the recommended 220 degrees C which I thought was too hot.
525g self-raising flour
150g white chocolate, cut into 5mm pieces
250m chilled lemonade
1 cup cream
150g strawberries, cut into 5mm pieces
1 tbls icing sugar
Preheat oven to 200 degrees C. Line 2 trays with baking paper.
Sift flour into a large bowl and mix in chocolate. Combine lemonade and cream in a jug and pour over the flour mixture.
Using a knife, cut liquid through flour mixture until it starts to clump. Add strawberries and continue to combine until the mixture comes together forming a dough. Be careful not to over work or the dough will be tough.
Divide dough in half. Shape one half into an 18cm round on 1 tray with floured hands. Mark the round into 4 wedges, using the back of a floured knife. Repeat with the remaining dough and tray.
Bake scone cakes for 25 minutes, swapping trays on shelves halfway through cooking time, or until tops are golden brown.
Dust scones with sifted icing sugar. Serve in wedges as is or with more cream!