Lemonade Date Scones Recipes

Steps:

• Preheat oven to 220C degrees.
• Place dry ingredients into a large mixing bowl and combine well.
• Add cream and lemonade and mix to form a soft dough.
• Turn out onto a floured board and knead lightly.
• Press dough gently with your hands and pat until it is approximately 3/4 inch thick.
• Using a round cutter cut out 8 scones.
• Arrange on baking tray, brushing tops with a little milk.
• Bake for 10-15 minutes until tops are lightly browned.

Steps:

• Mix all ingredients and either mould into scone shapes or roll out and use a cutter, or just cut into squares after rolling out.
• When sitting on the oven tray - place them close together so that they rise up higher and don't have crusts because they are all touching.
• Cook in a 200C oven for 15-20 minutes.

Steps:

• Preheat oven to 200°C
• Place all ingredients in a bowl. Mix until combined.
• Scrape onto a floured surface. Knead lightly and shape the dough out to about 1" thick. Then cut into squares about 3" to 4" squared.
• Place on a greased cookie sheet and brush tops with a little milk.
• Bake for 10-15 minutes or until the top is browned.
• Serve with whatever :).

Steps:

• Preheat oven to 450°F
• Place all ingredients in a bowl. Mix lightly until combined.
• 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.
• Place on a greased cookie sheet and brush tops with a little milk.
• Bake for 10-15 minutes or until the top is browned.
• Serve with jam and cream.

Steps:

• Put the flour, baking powder and sugar in a large bowl and mix together. Gradually pour in the double cream and lemonade, stirring with a wooden spoon, until the mixture comes together into a dough. Tip the dough out onto a lightly floured surface and knead until smooth - be careful not to overwork it.
• Transfer the dough to a sheet of lightly floured baking parchment, then roll out to a 2cm thickness. Chill for 1 hr until slightly firm. Heat the oven to 220C/200C fan/gas 7. Take the dough out of the fridge and use a 6cm round cutter to stamp out 10 rounds. Try not to twist the cutter as you press it into the dough.
• Line a large baking tray with baking parchment, and arrange the scones on top, leaving space between each. Flip them over so the side that was touching the baking parchment when stamping them out is now on top. Carefully brush the tops with the beaten egg, making sure the glaze doesn't drip down the sides.
• Bake the scones for 12-14 mins, or until golden. Leave to cool on a wire rack, then serve.

Steps:

• Preheat oven to 220 degrees celcius.
• Mix together lemonade, cream and flour to form a soft dough.
• Place mixture on a floured surface and knead dough to 2cm thickness.
• Cut out circles that are about 4cm in diameter.
• Place on a tray and glaze with whisked egg.
• Bake in oven until golden brown.

Steps:

• Add lemon juice to milk and set aside for 5 minutes until milk thickens.
• Sift flour and baking powder.
• Rub in butter (use a food processor, if available).
• Add dates and milk and mix quickly to a soft dough.
• Turn out onto a floured surface, knead lightly and pat to 2.5 cm thickness. Cut into 12 scones.
• Place scones on a non-stick baking tray, leaving about 1 cm between them.
• Brush tops with a little milk (so they will brown) and bake in a hot oven (220 C) for 10-12 minutes.
• Cool on a rack for scones with crisp edges or wrap in a clean teatowel to cool for soft-edged scones.
• Split to serve with jam or low fat spread.