Lemonade Scones

This recipe was provided by Lucas Skelly, an exhibitor who has been competing at the Ekka for over 15 years. A carpenter by trade, Lucas enjoys the competitive and cathartic nature of baking and has won many Blue Ribbons in the Cookery Competition.

Ingredients

2 cups self-raising flour
150ml thickened cream
185ml lemonade (approx. half a can)

Utensils

Bowl
Spatula
Baking tray
Greased baking paper
Rolling pin
5-6cm in diameter round scone cutter

Method

1. Preheat oven 220°C (or 220°C fan forced)
2. Line a baking tray with baking paper - use quality greased baking paper to avoid the scones sticking to the tray
3. Sift self-raising flour into a bowl, and make a well in the centre
4. Add cream and lemonade to flour and fold in with a spatula
5. Lightly flour a surface and knead the dough with the heel of your hand - if the dough is sticking to your hands or surface, add a little more flour but not too much at a time
6. Roll the dough out with a rolling pin to approximately 1.6cm in height
7. Press and twist the scone cutter into the dough and place on pre-prepared baking tray
8. Baking in preheated oven for 15 minutes (checking after 10 minutes) or until they're light golden brown

Tip: You can tell your scones are ready when you pick one up and tap the bottom. If they sound hollow, they're perfectly cooked.

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If you have any questions in regards to competing in Ekka’s Cookery Competition, please visit the Cookery Competition page or email [email protected].