30 comments
Comment from: Robyn Visitor
Comment from: shadowfoot Member
You’re welcome. One of the nice things with this recipe is that the scones are not hard as a rock the next day.
Comment from: Gaylene Visitor
These are the best scones I have ever made, it was so quick and easy and they went down a treat. Fantastic!!!!!!!!!
Comment from: Gene Visitor
wow finally a correct measurement of the light and fluffy scone mix…. But If I was to add like a cup of grated cheese would it still turn out okay!! ( still trying to find the best cheese scone balance lol)
CHEERS
Comment from: shadowfoot Member
I haven’t tried it with cheese so can’t be sure. The fat from the cheese will alter the ratio so I suspect it won’t work quite right. Cheese on top should be okay.
Comment from: Charley Visitor
you can edit the reciepe any way you like, chuck in a few cups of grated cheese, rains, whatever. i’ve tried it with heaps of different stuff. came out beauty every time. but then i but in cheese, i put in less cream etc.
Comment from: Shirley W. Walker - Auck NZ Visitor
I have used this recipe with grated cheese but used Parmesan or an Italian hard cheese adding a teaspoon of mustard powder. They were fantastic served with mashed curried egg and a slice of tomato.
A truly NZ thing, try it! Delicious.
[I asked Shirley for some details about the cheese and she supplied the following]
1¼ cups of cheese mixed in dry ingredients, adding a teaspoon of mustard powder and a sprinkling of celery salt (replacing the salt in the original recipe) mix well, make a well and add liquids.
I have found the less you handle the dough, the better. Once turned out on to a floured surface, quickly make into a square about 3 cm deep, brush lightly with water and spread another cup of grated cheese on top, cut into squares and bake. Fabfantasica!!!
Comment from: Sarah Visitor
I was just wondering how many scones on average this recipe made?
[I get about 16-20, depending how I cut them]
Comment from: Carol Visitor
Thank you for this amazing recipe, before trying this recipe my scones turned out to be dry, rock like mounds. determined to one day turn out an eatible scone. My boys would say NO MORE flour rocks and gave up even taking the taste test. Then I tried your receipe for Lemonade scones… what a winner. My boys are very grateful to you and your recipe, Thank you.I had success first time round with the plain version. Now I try all sorts latest version I added sundried tomatoes, feta cheese, chives and finely shreaded spinach… delicious with soup. Had one left over next day I toasted it… still very yummy and went down nicely for my lunch with a bowl of soup.
Thanks again for the recipe
I tried to make this recipe and it turned out really great. I will definitely make it again some time soon. Thank you for sharing such an interesting and informative article. - Pinoy
Comment from: julie Visitor
Have used this recipe many, many times, always a success! If you don’t have lemonade, you can use L&P! Doesn’t change anything!
I will try the recipe later at home, thanks for sharing it.
This is a never fail recipe! I use my Easy-Cook Bench-top oven to cook them and they turn out lovely every time. I have even replaced the lemonade with beer (adding a Tbsp of sugar)and are a hit with my family - smells and tastes yeasty like bread
Comment from: Andrea (from NZ) Visitor
My husband has been using this recipe since last year and we all love the light fluffy texture. He usually adds about 1/2 cup chopped dates and raisins.
However, I was hoping to modify the recipe to make CHEESE scones instead.
I saw Shirley’s comments about adding parmasean cheese.
1)I was wondering if anyone has tried this with regular (eg cheddar) cheese - and whether any modification was required eg reducing the amount of cream?
2) Also, would it make sense to change from lemonade to soda water since cheese scones aren’t usually sweet?
Let me know what you have tried re cheese scones.
Andrea, Kiwi from Wellington, NZ
Comment from: rochie Visitor
Instead of using lemonade use soda water, add cheese bacon and whatever savoury ingredients you like, and they still turn out light and fluffy. Only use half a cup grated cheese though.
Great idea. I’ll try this.
Comment from: visitor Visitor
have made the scones really lovely…but they give me
gas….is that happening with anybody else?
It’s not a problem I’ve heard happening to anyone else. What type of lemonade did you use?
Comment from: Krystal Visitor
What measurements of standard flour and baking powder do you use if not using self raising flour? Cheers - Great recipe
I usually use a rounded teaspoon of baking flour for each cup of flour. It’s probably about 1½ teaspoons.
Comment from: Fran Visitor
For a savoury scone, replace the sweet lemonade with soda water and use whatever savoury ingredients you prefer. It is the aeration in the liquid, not the specific lemonade drink, that does the work.
Comment from: joan Visitor
wow finally a correct measurement of the light and fluffy scone mix…. But If I was to add like a cup of grated cheese would it still turn out okay!! ( still trying to find the best cheese scone balance lol)
Comment from: Loree Visitor
I quite like baking but have always hated scones. My family were constantly pestering for them but I have tried and failed so many times I used to point blank refuse.
Since I stumbled upon this recipe I have never made so many scones in my life! They are SO easy and come out perfectly every time. Thanks so much for sharing this with us :)
Comment from: Tracey Sprott Visitor
I use soda water when I want to make the savoury scones rather then the lemonade, turn out brilliant.
[Great tip]
Comment from: Karen Visitor
Thank you for the recipe. When I put the dough on a floured surface and tried to knead, it is very sticky and stuck to my hand and I was not able to knead it. Any suggestion on this?
And 4 cups of flour is equivalent to how many gram? Thank you.
[I usually just use a bit of flour on my hands, along with some flour on the kitchen bench. http://www.jsward.com/cooking/conversion.shtml is a useful site showing conversions of cups to weights.]
Comment from: Lyn Visitor
Substitute lemonade with ginger ale and add dates for a change…gorgeous!!
Comment from: Jenny Visitor
hey, first time trying this recipe. I also find that its super sticky. is there any secrets?? Should it be this sticky?? i just kept trying to add flour to make it more doughy. does it matter what brand lemonade u use or anything? i have a scone making competition coming up so was testing diff recipes out. please help!
It’s a bit sticky. I liberally dust flour on my hands and the kitchen bench when making them. I usually use baking paper too, so stickiness is not a problem there.
I usually use Sprite but 7-up should work without a problem.
Made these today (not for the first time) and replaced one cup of flour with wholemeal…waiting till they cook!
they are great, such a versatile recipe.
I find 200c is hot enough for my oven. I also basted them with dribble of leftover cream and a little caster sugar - didn’t make a LOT of difference. :-)
Great for afternoon tea for our guests.
Comment from: Jillene Durham Visitor
I made some with ginger beer, chopped crystalized ginger and dates. Yum!
Comment from: TipeneMorgan Visitor
Finally i made some scones yay thank you:)
Comment from: Alley Visitor
Turn your mixture onto a liberally floured baking tray then shape out, cos transfering from board or bench is pretty difficult as the mix is so wet - absolutely delicious
Comment from: Wiremu Dodd Visitor
Off to the shop now for ingredients :) YUMMO!
Comment from: Jena Visitor
i simply use a tablespoon and put dollops of the scone mixture on the Jena. tray.No sticky fingers or floury hands.They always turn out just fine.
THANK YOU SO MUCH
I have never been able to make scones, they have always been truly awful!
I have just tried your recipe and they are wonderfull