"LadyJane" > wrote in
ups.com:


Just a note regarding LJ's recipe (below) for those in the US. Here
lemonade refers to a fizzy drink like Sprite or 7Up, not to a lemon
drink.

> Here's my tried & true recipe which uses lemonade instead of milk,
> which gives a much lighter texture.
>
> 2 cups self raising flour (250g)
> ½ tsp salt
> 2 generous Tbls softened butter
> 200-240ml lemonade (cold)
> additional flour for rolling
> 1 egg yolk and a little milk - beaten well
>
> Sift flour & salt several times.
> Rub butter into flour with fingertips.
> Make a well in the centre.
> Add lemonade and mix with a broad bladed knife until a moist dough is
> formed.
> Generously flour a board (or benchtop).
> Very, very gently knead the dough, just until it comes together.
> Pat (NOT ROLL!) with hands to about 2" thick.
> Using a metal cutter (around 1"-1½" diameter) cut out scones.
> Place close together (almost -if not - touching) on a lightly floured
> biscuit/cookie tray (no sides).
> Carefully brush the TOPS only (making sure not to drip down the sides
> or it will prevent scones from rising) with beaten egg/milk mixture.
> Bake at 200-220ºC for 12-15 minutes or until, when tapped, the scones
> sound 'hollow'.
>
> If you aren't fussed on the idea of the extra sugar lemonade will
> bring, try using soda water... same result, less sugar.


--
Rhonda Anderson
Cranebrook, NSW, Australia