Scones are always a big hit in most households. I have never had a great deal of success with them until recently. Lemonade scones are something I have been making for years (as has almost everyone I know) and this recipe is a slight change from them. It uses soda water and sugar in place of lemonade to reduce the amount of overall sugar.
There are some tips to scone making which are important to remember –
- Do not over mix the dough. You want it to only just comes together as you will need to shape it before cutting. If you handle the dough too much you wont have soft fluffy scones.
- Allow the dough to sit for 10-15 minutes prior to cutting. This allows for a more even rise.
- Try and cut as many scones from the dough the first time. Each time you reshape and cut fro remaining dough, the denser the scone will be.
- Dust the cutter with flour to avoid the dough from sticking to it.
- When cutting the scones, avoid twisting the cutter. Just press down firmly to cut the scone.
- Place the scones close together on the baking tray.
- You can use 400g of lemonade in place of the sugar and soda water.
- For a crusty topped scone allow them to cool at room temperature on a wire rack, for soft crust scones cover with a tea towel.
I was fortunate to be given some If You Care Parchment Baking Paper to test out and I absolutely love it particularly for these scones and items like biscuits.
My jam recipes:
Make them the old fashioned way – sift the flour and baking powder into a large bowl. Add sugar and mix to combine. Make a well in the middle of the dry ingredients and pour in the liquid ingredients. Mix using the blunt side of a butter knife by making cutting motions through the dough until just combined. Follow remaining steps.