Another day, another ‘food hack’. This one, three-ingredient lemonade scones, has been floating around social media lately and promises to deliver fluffy scones by mixing cream, lemonade and self-raising flour.
The selling point of having scones without rubbing butter through flour was too great to resist, but questions loomed like: would they be too sweet? Will they taste buttery? Will they rise well?
I made a mix with my ‘lemonade’ of choice, the Singaporean/Malaysian favourite, 100 Plus. It went like this:
150ml of soft drink, 150ml of thickened cream and 2 cups of self-raising flour get mixed lightly in a bowl (don’t over-mix). I wanted so badly to add salt but also felt it was important to follow the recipe.
Turn the sticky dough onto a lightly floured bench and pat out to 3-4cm thick. Cut out scones (makes 10-12 depending on the size) and place on a baking tray.
Bake at 180 °C for about 15 minutes, until golden and cooked through.
The result
Seems like it could work with any soft drink. Cola scones anyone? Source: Camellia Aebischer
When the scones came out of the oven they had a promising rich buttery smell from the milk fat in the cream. They were golden, fluffy and surprisingly barely sweet at all. The only thing missing would be a pinch of salt which I highly recommend (and will do next time). The recipe would also work , as the lemonade seems to add little aside from acting as a binding agent. You wouldn’t even know it was there.
Let's put it this way, you won’t catch me rubbing butter into flour for scones any time soon.
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No compromise on buttery flavour or fluffy crumb here. Source: Camellia Aebischer
