This recipe was given to my by my MIL's best friend, who was about 90 at the time. I took my little MIL over to visit her old friend and she served these scones up, I was so impressed with how light and fluffy these were I asked for the recipe and in her infinite kindness she passed it on to me.
Preheat oven to 225 degrees C (205 in a fan forced oven). Line a baking tray with baking paper or sprinkle a bit of flour on the tray to stop sticking.
Sift flour into a large bowl. Combine lemonade and cream in a bowl. Add the lemonade and cream mixture to the sifted flour and gently fold ingredients together until just combined (don't over mix the dough as this will make tough scones). The dough should be fairly soft and a bit sticky.
Place dough on a lightly floured bench and spread dough to approximately 3.5 cm thick. You can either use a shaped cutter or a knife to cut the dough, make sure that the knife or cutter is sharp and cuts cleanly so it won't affect the rise of the scone.
Place scones close together on the tray, so they are just touching. Bake for about 12-15 minutes, or until pale golden and cooked through.
If you like your scones to have a soft crust just cover them with a tea towel for a few minutes. These are at their absolute best when served hot.
REALLY easy and REALLY nice. My new favourite scone recipe! As for the claims it's a rip off, yes, it's identical, but I like the idea that this one comes from the author's MIL's friend (who is to say who had it first, really?). In either case, it's a keeper of a recipe. Thanks for sharing! - 07 Apr 2011
These definitely are a light and fluffy scone. So easy and quick to make as there is no rubbing the butter into the flour. I have made lemonade and cream scones before and was impressed with them so searched for a recipe and this is what I found. - 18 Mar 2011