https://www.lifestylefood.com.au/recipes/26945/lemonade-scones-strawberry-jam

LifestyleFOOD.com.au

Light and fluffy scones that are perfect for an afternoon treat. 

Ingredients

  • Scones

  • 416g Sself-raising flour

  • 2 tsp Baking powder

  • 2 tsp Sea salt flakes

  • 224g Lemonade

  • 184g Whipping cream

  • 3 Egg yolks

  • 100ml milk

  • Verbena cream

  • 20g Whipped cream per scone half

  • 400ml Whipping cream

  • 20g Fresh lemon verbena leaves, chopped

  • Strawberry jam (makes 5 jars)

  • 500g Strawberries, hulled

  • 300g Caster sugar

  • Juice of 2 lemons

Method

  • Scones:

  • 1.

    Preheat the oven to 180C and line oven trays with parchment paper.

  • 2.

    Sieve the flour and baking powder into a very large bowl then add salt.

  • 3.

    Combine the lemonade and cream, and add to the flour. Use a knife to just bring the mix together.

  • 4.

    Turn onto a clean surface and knead until the dough just comes together, pat to an inch high.

  • 5.

    Using a 6cm cutter, cut inch high rounds (you may need to dip the cutter in flour first to prevent sticking).

  • 6.

    Place the scones onto the trays leaving a 1cm gap between each one.

  • 7.

    Mix together the yolks and milk and use a pastry brush to lightly cover the top of each scone.

  • 8.

    Place into the preheated oven and cook for 20-25 minutes or until golden and cooked through. Serve warm with jam and verbena cream.

  • Verbena cream:

  • 1.

    Place the cold cream into a large kitchen mixer bowl, use the whisk attachment on high speed to achieve soft peaks. Fold in the chopped verbena and whisk to firm peaks.

  • Strawberry jam:

  • 1.

    Hull and cut strawberries into quarters and toss with sugar overnight.

  • 2.

    Cook at high heat in a pot, triple the height of the mixture.

  • 3.

    Add lemon juice.

  • 4.

    After 15 minutes, check for set on a cold saucer

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