- 3 cups All Purpose flour
- 2 Tablespoons baking powder
- ½ teaspoon kosher salt
- *½ cup sugar (optional)
- *1 cup cream or milk of choice
- 1 cup lemonade (or sprite or ginger ale)
- 1 teaspoon vanilla
- *Reserve additional ¼ cup cream and ¼ cup sugar for the tops
- Preheat oven to 425 F or 400 F convection bake. Spray baking sheet with baking spray and line with parchment paper.
- Measure out all dry ingredients. In a large bowl, sift or just mix together flour, baking powder, salt and sugar (optional).
- Measure liquid ingredients. Using a two-cup or larger liquid container and a spoon, stir together cream, lemonade and vanilla.
- Add wet ingredients to dry. Make a well in the center of dry ingredients and pour in cream/lemonade mixture. With a rubber spatula or large metal spoon, gently pull through and turn over the batter about 20 times, until batter is fairly uniform.
- Do not over mix.
- Rest the batter. Take a clean, slightly wet dishtowel, spray with baking spray and place over the dough. While the dough sits for 10 minutes, place baking sheet lined with parchment in preheated oven to warm up. After 10 minutes, use an oven mitt to remove hot baking sheet and place it next to the scone batter.
- To form scones, use a lightly oiled ¼ cup measure. Scoop and place scones, one at a time, on the baking sheet against the long edge of the raised sidewalls, just slightly touching each other to help them rise. You should have 6 -7 scones against each wall. If you have more scones, just make a second row that slightly touches the scones on the first row.
- Brush the tops of scones with cream and sprinkle with sugar, if desired.
- Bake 18 -22 minutesin the top third of the oven until tops are firm and golden brown. (To make sure scones brown evenly, rotate the baking pan once during cooking, after the first ten minutes.)
- Scones are best served warm and last about 24 hours.
- Reheat gently, covered, in microwave or oven.
- Variations GF or Low Carb: Use gluten free or almond flour, skip the sugar, use sugar free lemonade or sugar free Sprite.
- Vegan: Replace cream with 3/4 cup “culinary” coconut milk.
- Sugar Free: Replace sugar with stevia or leave sugar out. Use sugar free lemonade or sugar free Sprite.
- Mix ins: 1/2 – 1 cup your choice of dried or fresh fruit, nuts, seeds, or chocolate chips. Or add 1 T citrus zest (lemon, lime or orange).
- Savory: Leave out sugar and vanilla. Replace lemonade with 3/4 cup water + juice of 1 lemon. Add spice or herb of choice, such as 1 T chili powder or 1 T rosemary. Mix in cheese or vegetables.
Adapted from Post Punk Kitchen & The Internet Chef