Name: Pink Lemonade Scones
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Yield: 12
Ingredients: Melted unsalted butter, for greasing; Self-raising flour, for dusting; 300ml tub thickened cream; 2 tblsps icing sugar mixture; 250g punnet strawberries, hulled, finely chopped; SCONE DOUGH; 3 cups self-raising flour; 1⁄2 cup lemonade; 2 tsps Strawb’ry & Cream flavour for icing; Liquid pink food colouring, to tint; 300ml carton pure cream

Pink Lemonade Scones

Bridal shower afternoon tea – create a day to remember with delicious treats that will wow your guests.

Serves 12

Prep

12M

Cook

20M

Total

32M

When cutting out scones, press cutter straight down, without twisting, into dough so that scones rise straight up when cooking. Scones are best made on the day of serving.

Ingredients

Melted unsalted butter, for greasing

Self-raising flour, for dusting

300ml tub thickened cream

2 tblsps icing sugar mixture

250g punnet strawberries, hulled, finely chopped

SCONE DOUGH

3 cups self-raising flour

1⁄2 cup lemonade

2 tsps Strawb’ry & Cream flavour for icing

Liquid pink food colouring, to tint

300ml carton pure cream

Method

Grease base and sides of a 22cm square x 8cm deep cake pan with butter. Dust with our, shaking out excess.

To make scone dough, sift flour into a large bowl. Combine the lemonade and flavouring in a jug. Tint with colouring. Add to our with the cream. Using a flat-bladed knife in a cutting motion, stir until the mixture almost comes together.

Turn out onto a lightly floured bench. Gently knead to form a soft dough. Do not over-knead. Pat dough into a 3cm thick round. Using a 5 1⁄2cm round cutter dipped in our, cut out rounds. Re-shape dough and continue cutting out rounds until all dough is used.

Place scones, side-by-side, in the prepared pan.

Cook in a hot oven (200C) for about 20 minutes, or until lightly golden. Turn out onto a wire rack. Cover with a clean tea towel until warm.

Beat the thickened cream and sugar in a small bowl of an electric mixer until soft peaks form.

Split warm scones in half. Top with cream and strawberries.

This recipe originally appeared on New Idea Food

Barbara Northwood

Barbara, former Food Director, has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.