13 Jul [Plane]made Lemonade (Sprite) Scones
This recipe is a contribution from a fabulous Corporate Flight Attendant, Stephanie, be sure to follow along with her here.
- 4 cups self-raising flour
- Pinch of salt
- 300ml cream
- 300ml lemonade* (Sprite)
- Preheat oven to 220°C / 428 Fahrenheit and line a baking tray with baking paper/ or Silpat Toaster Oven Mat for aircraft oven.
- Mix self-raising flour and salt into a bowl. Make a well in the centre. Pour the cream and lemonade (sprite) into the dry ingredients and mix together to form a soft dough. Mix as little as possible until it’s all combined.
- Turn the dough out onto a well-floured bench, dust lightly with flour and gently pat the dough out to a thickness of about 1 inch . Cut into approx. 12 pieces and lift each onto the baking tray. Or use your food ring to create a nice circle shape.
- Bake for 10–15 minutes or until golden brown. Serve with butter or cool and serve with your favourite jam and whipped/clotted cream.
- To get a better rise, make sure the lemonade has not gone flat.
- Cooling the scones wrapped in a tea towel will help retain the freshness.
Other Flavor Ideas
- To make sultana or date scones, add ¼–½ cup of sultanas or chopped dates to the dry ingredients.
- To make cheese scones, add 2 cups of grated tasty cheese, a pinch of cayenne pepper and replace lemonade with soda water.
This recipe is from Food in a Minute.