Recipe Pink lemonade scones : Easy, Special and Delicious

Recipe Pink lemonade scones : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Pink lemonade scones. This Recipe Pink lemonade scones : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Pink lemonade scones was necessary 10m, cook 15m and serving 12. Attention: allergies Contains gluten, milk, wheat and lactose.. Without having to wait long, let's just check the Recipe Pink lemonade scones

These pretty-in-pink lemonade scones are perfect for a special afternoon tea.

Pink lemonade scones


8 Ingredients












  • Butter, to grease










  • 450g (3 cups) self-raising flour










  • 1 tsp rose pink liquid food colouring, to tint










  • 250ml (1 cup) lemonade










  • 600ml carton pouring cream










  • Raspberry jam, to serve










  • Pure icing sugar, to decorate










  • Fresh raspberries, to serve









  • Select all ingredients










6 Method Steps








  • Step 1


    Preheat oven to 220C/200C fan forced. Grease a baking tray with butter. Sift the flour into a large bowl. Make a well in the centre. Combine the food colouring and lemonade in a jug.







  • Step 2


    Add lemonade mixture and 250ml (1 cup) cream to flour. Use a flat-bladed knife to stir until a sticky dough forms (do not overmix).







  • Step 3


    Turn dough onto a lightly floured surface. Sprinkle with flour. Use clean hands to gently press dough into a 2cm-thick disc.







  • Step 4


    Use a 7cm-diameter (at the widest point) heart-shaped pastry cutter dipped in flour to cut 12 scones from the dough. Press the scraps together to form the last scones. Place on the greased tray 1cm apart. Bake for 12-15 minutes or until scones sound hollow when tapped on top.







  • Step 5


    Use electric beaters to beat remaining cream in a bowl until firm peaks form.







  • Step 6


    Split scones and fill with jam, cream and raspberries. Dust with icing sugar to serve.



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