The August Coles magazine has this recipe for scones made with lemonade and cream, but no butter. I made a plain version of these scones in 2010. I followed this recipe faithfully, except for the raspberries: I used frozen boysenberries or Loganberries from MrsReno's garden.
I found the dough to be very sticky and it was difficult to cut out the scones. I placed them close together and they sort of melded into one large segmented tessellated scone. Happily, once the scones cooled a little I was able to cut around each one and so make individual scones. MrsDrWho tasted the scones and declared them delicious. They are very light, but don't keep very well. This is an easy recipe to halve if you only want eight scones. I made 15 scones, and was too lazy to cobble together the leftovers to make scone 16.
The recipe calls for 600ml of cream, 250ml of which is used in the dough and the rest is for brushing on the scones, and whipped for serving.
The Typepad is working as normal today. There are no bullet points or numbered lists on my Compose page and I can't click and drag pictures to make them bigger or smaller. I have asked why, but I have to wait for Help.
Raspberry & White Chocolate Scones Makes 16
3 cups (450g) self raising flour
1 cup (250ml) lemonade, chilled
1 cup (250ml) thickened cream, plus 350ml more
150g white chocolate, finely chopped
150g raspberries, fresh or frozen.
Preheat the oven to 220*C and line a tray with baking paper. Place the flour in a bowl and make a well in the centre. Pour in the lemonade and cream.
Here is where you also add the chocolate and berries before you fold the ingredients together. I forgot, and added them when I remembered. Use a butter knife, or flat non-serrated knife, to fold the ingredients gently together. It will be a quite sticky dough.
Tip the dough out onto a board and use floured hands to gently bring the dough together. Press out until is is 3cm thick. Use a 5cm floured scone cutter and cut out each scone and carefully place it on the tray. I placed mine close together and I would do the same next time, even though they spread. Brush the tops and sides with some of the remaining cream.
Bake for 12-15 minutes. I actually baked mine for 20 minutes. Allow the scones to cool slightly on the tray. I cut around my scones to separate them. Whip the remaining cream and serve with the warm, or hot scones.