LEMONADE SCONES
3 cups self-rising flour
1 cup heavy (whipping) cream
1 cup lemon-lime soda (like 7up or Sprite)
milk (for brushing tops)
Place all ingredients in a large bowl. Stir till mixed to make a soft dough (don't overmix).
Turn out onto a well-floured board and knead lightly. Shape into a rectangle about 1-inch thick and cut into squares or rounds (2-3 inch). Brush tops with milk. Place on floured baking sheet.
Bake in pre-heated hot oven(450 degrees F) for about 15-20 minutes.
Makes about 12 scones
Adapted from: Laurel
3 cups self-rising flour
1 cup heavy (whipping) cream
1 cup lemon-lime soda (like 7up or Sprite)
milk (for brushing tops)
Place all ingredients in a large bowl. Stir till mixed to make a soft dough (don't overmix).
Turn out onto a well-floured board and knead lightly. Shape into a rectangle about 1-inch thick and cut into squares or rounds (2-3 inch). Brush tops with milk. Place on floured baking sheet.
Bake in pre-heated hot oven(450 degrees F) for about 15-20 minutes.
Makes about 12 scones
Adapted from: Laurel
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Breads - Breakfast Breads
Breads - Breakfast Breads
- Buttermilk Scones with Cinnamon Glaze
- Hub Cafe Quick Scones (fried)
- Cranberry and Orange Spelt Scones
- Orange Pull-apart Bread (using refrigerated crescent roll dough)
- Cinnamon Raisin Scones (using tofu)
- Overnight Sticky Buns (using frozen bread dough) (18 quart roaster oven)
- Cinnamon-Raisin Biscuits
- Cherry Oat Scones (using dried cherries)
- Double Orange Scones with Orange Butter
- Dried Cherry Lemon Scones or Dried Blueberry Orange Scones
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute