Easy lemonade scones with cheese & herbs
The easiest cheese and herb scone recipe with lemonade.
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Ingredients
- 5 cups 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
- 250 ml 1 cup of cream
- 340 ml can of lemonade such as Sprite
- 1 tsp salt
- 1 egg lightly beaten
Instructions
- 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 them 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.
Notes
Make sure you don't flatten the dough too much before you press out the scones. You want them to have a little height to start off with.
Only brush the tops with egg was. Brushing the sides will prevent them from rising as much.
Servings: 16 -18