Lemonade Scone - 325g (2 cups + 2 T) self-raising flour; 2/3 cup cold lemonade, carbonated; 2/3 cup 35% cream; Preheat oven 225 degrees Celsius. Combine lemonade and cream, pour onto flour, gently fold together until just combined. Pat out into round, cut shapes. Bake for about 12-15 minutes, or until pale golden and cooked through.
Lemonade Scones - A great scone recipe using gluten free flour and lemonade. Use a good flour blend- (cup4cup) the better the mix the better the scones. Also do not overmix as it will make a heavy scone. This is an Australian recipe and uses bubbley lemonade soda/soft drink- not the traditional lemonade made on real lemons and sugar.
These tender, buttery scones are gluten-free. Really
GF Scones. 1 3/4 cups King Arthur Gluten-Free Multi-Purpose Flour or 2 1/4 cups brown rice flour blend 1/4 cup sugar 2 teaspoons baking powder 1/2 teaspoon xanthan gum 1/2 teaspoon salt 1/4 teaspoon nutmeg, optional Don’t forget the xanthan gum! Believe it or not, just 1/2 teaspoon will hold these scones together.