One of my former workmates, Jane, was the best scone maker I've ever met. I normally use her scone recipe but this time I decided to make lemonade scones, a recipe I'd not tried before. This recipe ditches the usual egg, butter and milk for cream and lemonade. I didn't want sweet scones so I used soda water instead of lemonade and as I can't eat cream I used buttermilk instead. With so many substitutions I wasn't too sure if the scones would turn out light and fluffy like a good scone should.
Scones are quick to make and need to be handled as little as possible before they're baked in a hot oven.
I like soft scones, so as soon as they're cooked I wrap the scones in a clean dry tea towel and let them cool a little before devouring.
I like to serve the scones with either ricotta and jam or a smear of butter and jam and a pot of tea, of course.
Scones don't keep well, in fact they turn into rocks the day after they're baked, so I froze the leftovers. The verdict - these were pretty good scones, which I'm planning to make again if only so I can have a little more of that raspberry jam.
I hope you all had lovely weekends. See you all again on Wednesday,