UKs National Cream Tea Day Making Clotted Cream & Lemonade Scones

self-raising flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour + baking powder

Whole wheat flour adds fiber, while all-purpose flour with baking powder is cost-effective.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat, and margarine is often less expensive.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt lowers calories while adding creaminess.

lemonade

🥗Healthier: sparkling water + lemon juice

💰Cheaper: homemade lemonade

Sparkling water with lemon juice is lighter and can be made at home.

Preheat the oven to 220°C (430°F).

In a bowl, combine 300 g self-rising flour with 125 ml heavy cream and 125 ml lemonade.

Mix until combined, being careful not to overwork the dough.

Flour the counter and dump the dough onto it, bringing it together gently.

Pat the dough down to about 2.5 cm thick.

Use a 5 cm round cutter to cut out scones, pressing straight down without twisting.

Place the scones on a parchment-lined baking sheet, placing them close together.

Brush the tops with beaten egg yolk for color.

Bake in the oven for about 15 to 20 minutes until golden brown.

Remove from the oven and let cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens