SWEET TEA AND LEMONADE RECIPES

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LEMONADE SCONES RECIPE | AUSTRALIAN WOMEN'S WEEKLY FOOD



Lemonade scones recipe | Australian Women's Weekly Food image

We've made a few scones over the years but these are the best. They come out of the oven soft and crumbly, and are the perfect base for other flavours

Categories     Morning tea, Afternoon tea

Total Time 30 minutes

Cook Time 30 minutes

Yield Makes 12

Number Of Ingredients 6

1 cup pure cream
1 cup lemonade
3 cup self-raising flour
pinch of salt
extra flour, for dusting
jam and cream, to serve

Steps:

  • Preheat oven to 220°C (200°C fan-forced). Lightly flour a baking tray.
  • Sift flour and salt into a large bowl. Pour in lemonade and cream and mix to a soft sticky dough. Scrape onto a generously floured surface. Knead very lightly and press into 3 cm thick disc. Using a 6cm cutter, cut dough into rounds and place on a baking paper lined oven tray. Gently knead scraps of dough together, repeat pressing and cutting.
  • Lightly brush tops with a little extra cream and bake for 15-20 minutes or until browned and tops are browned.
  • Serve with jam and cream.

Nutrition Facts : ServingSize Makes 12

RASPBERRY LEMONADE RECIPE | REE DRUMMOND | FOOD NETWORK



Raspberry Lemonade Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     beverage

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Yield 8 to 12 servings

Number Of Ingredients 4

4 cups fresh lemon juice
3 cups sugar
1 bag frozen raspberries
Ice cubes, for serving

Steps:

  • Squeeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it's sweet enough for you, and then add the raspberries. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so be sure to sweeten enough!)
  • Fill mason jars with ice cubes and top them off with the lemonade.

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