This is one of those gimmicky recipes that really is quite delicious. I’ve tweaked it over the years to get the right amount of cheese and herbs in the mix but still deliver a pillowy soft and fluffy scone. With only five ingredients (apart from the salt), these lemonade scones with cheese and herbs could not be easier to make.
I love baking with Self-raising flour as it makes things a whole lot easier and I know my bakes are always going to rise to perfection. Golden Cloud commissioned me to make this video to show how versatile their product is, and the results were superb. You can omit the cheese and herbs to keep these on the sweeter side to serve with jam and cream.
Check out how to make these easy lemonade scones with cheese and herbs:
Recipe – makes about 16 – 18 scones
- 5 cups of Golden Cloud self-raising flour
- 2 generous cups of grated mature Cheddar (or other strong hard cheese)
- 3 Tbs of finely chopped herbs (rosemary, thyme, parsley, and basil)
- 250ml / 1 cup of cream
- 340 ml can of lemonade (such as Sprite)
- 1 tsp salt
- 1 egg lightly beaten
Preheat the oven to 180 C / 350 F.
By hand add the self-raising flour to a large bowl and add the cheese, herbs and salt. Give it a good mix.
Add the cream and lemonade and mix until well combined but don’t overwork the dough.
Turn the dough out onto a floured surface and work into a ball adding a bit more flour if necessary. Lightly flatten it out with your hands to a height of about 3.5cm. Using a round cookie cutter, cut out the scones and place on a lined baking tray (line with baking paper or silicone baking mats). Brush the tops with the beaten egg (do not brush the sides) and bake in the oven for 15 minutes until golden brown and risen.
Serve straight away with lashings of butter and more cheese.
To check out my 5 favourite scone recipes, click here.
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