Light and fluffy Thermomix Lemonade Scones, which are so quick to make and contain three simple ingredients: flour, cream and lemonade!
If you're looking for a quick recipe for scones, this is for you. I love how fast it is to make, and you would never guess the ingredients. Although the main ingredient is lemonade, you can't taste it at all.
I love making traditional scones in the Thermomix, but this recipe takes half the time, and you can't taste any difference.
Why We Love This Recipe
- Only three ingredients.
- Ready in less than half an hour, therefore ideal for unexpected guests.
- Perfect for afternoon tea.
Note: The full quantities are shown in the recipe card below.
Self-raising flour - this makes the scones rise.
Cream - full fat thickened or heavy cream has the best results.
Lemonade - I use the cheap supermarket brand for 75 cents, which works well.
Step by Step Directions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
Step 1. Make the dough in the Thermomix, then tip it out onto a lightly floured surface. To do this, hold the Thermomix upside down and twist the blade clockwise.
Step 2. Gently knead the dough into a ball, but try not to overwork the dough. Pat the dough down with your hands until 2.5-3cm thick. Cut out rounds with a round 6cm cutter dipped in flour.
Steps 3-4. Transfer the scones carefully to the baking tray, lightly brush with milk, then bake for 12-15 minutes until golden.
A quick tip: Placing the scones close to each other helps them to rise.
You could make fruit scones by adding sultanas or chopped dates.
Keep the scones in an airtight container for up to three days and reheat them in the microwave for a few seconds. Scones also freeze well for up to three months.
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- 400g self-raising flour
- 170g thickened / heavy cream, not whipped
- 170g lemonade
- Preheat the oven to 200°C fan / 220°C, and line a baking tray with baking paper.
- Add the flour to the Thermomix and mix for 5 sec/speed 5 to sift it.
- Add the cream and lemonade and knead for 1 minute/interval speed (knead function). It should now have come together - scrape down the sides of the mixing bowl and stir in any stray bits of mixture stuck to the side of the bowl.
- Tip the mixture out onto a lightly floured surface and gently knead into a ball - don't overwork the dough or the scones will be dense. Pat the dough down with your hands to a thickness of about 2.5 - 3cm.
- Cut out rounds with a 6cm pastry cutter and place onto the baking tray. Dip the cutter in flour first, so it doesn't stick to the dough. Brush the tops with a little milk - this gives it a lovely shine, but you can skip this step.
- Transfer the scones carefully to the baking tray and bake for 12-15 minutes until golden.
- Cool on a wire rack and enjoy while they are still warm with cream, jam or lemon curd.
The scones will keep for 3 days in an airtight container. Reheat for a few seconds in the microwave before serving.
The scones can also be stored in the freezer for up to 3 months.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 172Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 402mgCarbohydrates: 27gFiber: 1gSugar: 2gProtein: 4g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.