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Lemonade Scones with Blueberry Jam and Cream

Lemonade Scones with Blueberry Jam and Cream

Brought to you by: OcadoLife

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No afternoon tea should be without scones, and these Lemonade Scones with Blueberry Jam and Cream add a special twist. Make sure you use a fizzy lemonade, as it’s the bubbles that make them so light and fluffy. Top with lashings of clotted cream and a dollop of jam – or should that be the other way round?
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Ingredients

  • 350g plain flour, plus extra for dusting
  • 1 tbsp baking powder
  • 50g golden caster sugar
  • 175ml lemonade
  • 125ml double cream
  • 1 egg, beaten
  • 1 tbsp clotted cream, to serve
  • 1 tsp blueberry jam, to serve

Method

Step 1

Sift the flour and baking powder into a bowl and stir in the sugar. In a separate bowl or jug, mix the lemonade and double cream together, then gradually stir into the dry ingredients to form a soft dough. Lightly dust a work surface with flour, tip out the dough and knead briefly until smooth. Wrap and chill for 1 hr.

Step 2

Preheat the oven to 220°C/200°C fan/gas 7 and line a large baking tray with baking paper. On a lightly floured surface, roll out the dough to a 2cm thickness then use a 6cm cutter to stamp out as many rounds as you can. Gently place the rounds upside down on the lined tray, spacing them a little apart, then re-roll the trimmings and repeat.

Step 3

Brush the tops of the scones with a little beaten egg, taking care not to let it drip down the sides. Bake for 12-15 mins, or until risen and golden. Transfer to a wire rack to cool, before serving with lashings of clotted cream and blueberry jam. The scones will keep in an airtight container for up to 3 days.

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