Whether you pronounce it as scone (rhyming with gone – that’s the correct way, by the way) or scone (rhyming with tone or bone – wrong! Ha!), it’s the same thing. A delicious baked “thing” that is super versatile in the way that you can make them savoury or sweet, and you don’t even have to change the ingredients!
There are many different countries and cultures that will claim that the classic scone originated from them…
The Oxford English Dictionary states that the first mention of the word “scone” was in 1513, and that it may actually come from different cultures.
Scottish Gaelic speakers called them sgonn; the Dutch, schoonbrood and the Germans’ schöne. All very similar, and all referring to the same delicacy.
At the end of the day, no matter where scones originate, they are all known as “quick breads”, and have been around for a very, very long time.
So let’s take a look at what actually goes in to making the basic “lemonade” scone. Just three ingredients. Lemonade, double cream (that’s heavy cream to you guys in the USA) and self-raising flour. That’s it. Of course, you can add extras – cheese, dried fruits… But they are all completely optional!
Watch my video below to see how easy they are to make… Alternatively, the recipe in written form is below.
Recipe: Lemonade Scones
350g self-raising flour (or 350g plain flour and 3.5tsp baking powder)
150ml double (heavy) cream
190ml fizzy lemonade
Optional: dried fruit of your choice
- Preheat your oven to 220°C (200°C for fan assisted ovens) and line a baking tray with greaseproof paper.
- Measure out your flour in a mixing bowl, and your cream & lemonade in a separate bowl or jug.
- Stir the wet ingredients together slightly… Don’t overmix, as it may curdle. Don’t worry if it does though.
- Carefully pour the liquid in to the flour, and begin mixing with a wooden spoon.
- Optional step… If you’re adding your dried fruit, do it now. You need at least one BIG handful, possibly two handfuls.
- Continue stirring the mixture until it’s really difficult to do so, then bring the dough together in to a big ball with your hands.
- Grab some dough – it should fit in to your palm nicely (see video for sizing), and roll in to a ball.
- “Pat” the top of the ball to flatten it slightly before placing it on the greaseproof paper on the baking tray. Repeat until all the dough has been used up.
- Place the tray in the middle of your preheated oven for approximately 10-15 minutes, or until the tops of the scones are a nice, golden colour.
- Once out of the oven, allow to cool slightly before turning out to cool fully on a wire rack.
- Serve with butter, or if you’re really fancy, with clotted cream and strawberry jam.
See? That was simple, wasn’t it?
Let me know if you decide to repeat my recipe, and what you thought of the final result! What did you have the scones with? Butter, or did you go full out with the jam and cream?