Baking · Cheese · · Recipes · Vegetarian
BySam
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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.
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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.
You can omit the cheese and herbs to keep these on the sweeter side to serve with jam and cream.
To convert regular flour into self-raising flour, follow these simple steps:
- Gather the ingredients:
- Metric measurements:
- 250 grams of all-purpose flour (or cake flour)
- 2.5 teaspoons of baking powder
- 0.5 teaspoon of salt
- Imperial measurements:
- 8.8 ounces of all-purpose flour (or cake flour)
- 2.5 teaspoons of baking powder
- 0.5 teaspoon of salt
- Metric measurements:
- Sift the all-purpose flour:
- Place the all-purpose flour in a fine-mesh sieve or a flour sifter.
- Hold the sieve or sifter over a large mixing bowl.
- Add the baking powder and salt:
- Measure the baking powder and salt according to the specified measurements.
- Sift these dry ingredients into the bowl with the all-purpose flour.
- Make sure the ingredients are evenly distributed.
- Mix well:
- Use a whisk or a fork to thoroughly mix the all-purpose flour, baking powder, and salt.
- Continue mixing until the ingredients are well combined and evenly distributed.
- Store the self-raising flour:
- Transfer the self-raising flour to an airtight container or a resealable bag.
- Label the container or bag with the date and contents for future reference.
Now, you have successfully converted regular flour into self-raising flour. Remember to adjust your recipes accordingly when using self-raising flour instead of regular flour. Enjoy baking!
How to make perfect scones:
- Don’t overwork the dough. Handle it as little as possible and gently flatten it out before cutting your shapes.
- Make scones by hand and work on a cool surface such as marble if possible.
- Allow the scones to rest in the fridge for 20 minuteswhile theoven is preheating.
- Use cold or frozen butter. With this recipe, the butter is grated in, and using fridge-cold or semi-frozen butter makes it easier.
- Flour your knife, cookie, or a pastry cutter before cutting and slicing into the scones. This makes the pastry drag less as you cut it down which helps it rise in the oven.
- If you are going to egg wash the top to get a more golden colour don’t egg wash the sides of thescone.
- If you want really high scones don’t flatten the dough too much before cutting. Keep it quite thick to start with.
Other scone recipes you might like:
My best scone recipes
My perfect cheese scones
Easy butternut scones with cheese and chives
Easy Pumpkin and Parmesan scones
My best baking recipes on Drizzleanddip
Check out how to make these easy lemonade scones with cheese and herbs:
Recipe – makes about 16 – 18 scones
Easy lemonade scones with cheese & herbs
The easiest cheese and herb scone recipe with lemonade.
Print Recipe
Prep Time:15 minutes mins
Cook Time:15 minutes mins
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
Author: Sam Linsell
