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Lemonade scones

Difficulty Easy
Season Spring
Preparation 15 mins
Cooking 20 mins
Lemonade scones

Method

(Serves 6)

Preheat oven to 230C.

Sift flour into a large bowl and add lemonade and cream.

Using your hands, quickly mix to a soft dough, smooth dough.

Turn dough out onto a floured bench and form into a 5-6cm high rectangle.

With a scone cutter, cut into shapes and place in a tight rectangle on a greased baking tray.

Brush with egg yolk, place in oven and bake for 15-20 minutes or until golden.

To serve

Serve with raspberry jam and clotted cream, and a freshly brewed pot of tea. Enjoy!

Handy Tips

Handy Tip 01

Want to know the secret of professional bakers? There is a flour available for every baking and cooking occasion.

Handy Tip 02

If you’re baking a cake or biscuits from scratch, you need to look for flour with a low protein level of around 9 to 9.5 percent. Low protein allows the flour to absorb more sugar, giving it a softer texture.

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