NEVER FAIL SCONES

Ingredients

Makes 8–10 scones

4 cups (500 g) self-raising flour, spooned and leveled

(If unavailable, make your own: 4 cups all-purpose flour + 2 Tbsp baking powder + 1 tsp salt)

300 ml (1¼ cups) thickened cream (heavy cream or double cream—full-fat is essential)

1 (300 ml) can clear lemonade (like Sprite or 7UP—not cloudy lemonade; flat is fine)

For finishing: Milk or cream (for brushing), extra flour (for dusting)

Pro Tips

→ Use cold cream—chill 15 minutes before mixing.

→ Plain lemonade only—avoid “diet” or flavored varieties (sweeteners affect rise).

→ Don’t overmix—lumps are okay; overworking = tough scones.

Step-by-Step Instructions

1. Mix the Dough

In a large bowl, make a well in the center of the flour.

Pour in cream and lemonade.

Using a fork or dough scraper, mix just until a shaggy dough forms (30–45 sec). Do not knead.

2. Shape Gently

Lightly flour a clean surface. Turn out dough.

Pat into a ¾–1 inch (2 cm) thick round—do not roll (rolling develops gluten).

Use a 2.5-inch round cutter (or glass): press straight down, no twisting. Re-pat scraps once—discard final trimmings.

3. Bake to Golden Perfection

Arrange scones 1 inch apart on a parchment-lined sheet.

Brush tops lightly with milk or cream (for shine and color).

Bake at 375°F (190°C) 18–22 minutes—until deeply golden and puffed.

Rotate sheet halfway.

4. Cool & Serve

Rest 5 minutes on sheet (sets structure). Transfer to rack.

Serve warm—split horizontally, then layer with:

→ Clotted cream + raspberry jam (Devonshire style)

→ Honey butter + sliced strawberries

→ Lemon curd + toasted almonds

Tips for Perfect Gravy

✅ Self-raising flour is key—it ensures reliable lift without extra leaveners.

✅ Cold cream + lemonade = tender crumb (warm liquids activate gluten).

✅ Handle dough minimally—overmixing = tough scones.

(Note: These scones are intentionally un-glazed—but for a lemony drizzle, whisk ½ cup powdered sugar + 1 Tbsp lemon juice.)

Serving Suggestions

With a pot of Earl Grey or strong black coffee

As a base for mini savory scones (add 1 cup grated cheddar + 2 Tbsp herbs to dough)

Paired with sparkling water and fresh berries

Storage & Make-Ahead Tips

Best fresh—reheat day-old scones in 350°F oven 5–7 minutes.

Freeze unbaked (on sheet, then transfer to bag) up to 1 month—bake from frozen (+3 min).

Do not refrigerate—stales quickly.

Frequently Asked Questions

Can I use all-purpose flour?

Yes—add 2 Tbsp baking powder + 1 tsp salt to 4 cups flour.

No lemonade?

Sub 300 ml club soda + 1 Tbsp lemon juice + 2 Tbsp sugar.

Make them dairy-free?

Use coconut cream + gluten-free self-raising flour (ensure GF baking powder).

Allergy Information

Contains: Wheat, dairy.

Nut-free, soy-free, egg-free, fish/shellfish-free.

Gluten-free option: See above.

Nutrition Facts

(Per scone, 1 of 8)

Calories: 280 | Protein: 5g | Fat: 12g (sat 7g) | Carbs: 38g | Fiber: 1g | Sugar: 14g | Sodium: 320mg

There’s profound joy in simplicity—especially when it tastes like this. As you split open a warm scone and watch the steam rise, carrying the scent of butter and citrus, you’ll understand: great baking isn’t about perfection.

It’s about possibility.

It’s about the quiet pride in a recipe that welcomes beginners, rewards patience, and delivers joy—one tender, golden bite at a time.

So mix, pat, bake. And savor the kind of comfort that doesn’t just fill the belly—

it fills the soul.