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EXPERIMENTS: WHEN LIFE GIVES YOU LEMONADE…
Experimenting with food for me usually means putting ingredients where you wouldn’t expect to find them. So when I heard that the latest craze sweeping Australia was lemonade scones I knew that it was time to get in the kitchen and get experimenting.
I have experimented with fizzy drinks before: my favourite chocolate cake includes a generous slug of coke and I have on more than one occasion enjoyed the infamous diet coke and mentos experiment but lemonade in scones brought a new challenge.
I started with the usual resource…Google. I found plenty of recipes but none specified which type of lemonade should be used. I knew it had to be fizzy lemonade but I couldn’t figureout whether it should be the clear 7up/Sprite type or the cloudy yellow lemonade. In sticking to the theme I decided to make both and conduct a taste experiment at the end. It took a little trial and error but here is the recipe which I put together for light and fluffy lemonade scones:
Make 16 small scones
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You Will Need
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Step 1
ine a baking sheet with baking paper.
Preheat the oven to 220C.
Sift the flour into a large mixing bowl.
Mix together the lemonade and cream – it sort of resembles an ice cream float texture!
Pour the liquid into the flour.
Gently fold the liquid through with a wooden spoon, do not mix rigorously as this will destroy the lovely air bubbles.
The mixture will come together to form a dough, you may need to use your hands a little at the end. This is a very liquidy dough and should be very light to the touch but if it is too liquidy to handle then add a touch more flour.
Turn the dough out on to a well-floured board and roll out till it is about 3cm thick.
Cut out small rounds, the mixture may get stuck in the cutter but gently prise out the scones with your hands. You can hear the air in the mixture as you press the cutter into the dough!
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Step 2Place the scones in the oven for about 16 minutes until the scones are risen and golden.
Leave to cool on a wire tray covered in a tea towel to retain the soft tops on the scones.
Serve while still a little warm with lashings of jam and cream!
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Step 3Place the scones in the oven for about 16 minutes until the scones are risen and golden.
Leave to cool on a wire tray covered in a tea towel to retain the soft tops on the scones.
Serve while still a little warm with lashings of jam and cream!
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Step 4So after the delicious taste test the definite winner was the cloudy lemonade scones – the others were delicious too but the cloudy lemonade brought a real lemony zing to the scones. If only science experiments at school had been this much fun!
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