Recipes: Variations in scone recipes
Article Toolsby S. Koontz
Lemon Scone Recipe:
This is the easiest, best tasting scone recipe. These taste best when eaten right out of the oven, but are still moist the next day.
Yields 6 large or 12 small scones.
2 cups of self-rising flour
2/3 cup of cream
2/3 cup of lemonade
Preheat oven to 375. Sift flour in a large bowl. Combine the cream and lemonade in a separate bowl. Fold in the cream and lemonade mixture into the flour. Your dough should still be sticky. Try to avoid over mixing, this will make your scones tough. Lightly flour your fingers so you can handle the dough. Pinch off small sections of your dough and place on baking tray. Small scones bake in about 15 minutes, larger scones 18-20 minutes. The outside should be a light golden brown. Serve by themselves or with whipped cream and strawberries.
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