Combination steam oven recipes, best ever lemonade scones



My secret for lemonade scones, don’t over work the dough and use diet lemonade.



3 Cups SR flour

1 cup diet lemonade

1 cup thickened/heavy cream

Spray oil


To serve

Additional thickened cream, whipped with a touch of icing sugar and vanilla

Scrumptious jam of your choice


  1. Preheat combination oven to quarter steam/100% humidity. Line a baking tray with baking paper.
  2. In a large bowl sift flour, make a well in the centre. Combine cream and lemonade, add to the flour. Using a knife cut the flour through the liquid.
  3. Sprinkle a touch of flour onto a clean bench top and gently press the dough to 2cm/1 inch thick.
  4. Using a scone cutter to cut 12 even round scone disks from the dough, if necessary reform the dough and press to 2cm/1inch thick, continue until there is no dough remaining.
  5. Place onto baking tray, lightly spray with oil, bake for 12-15 minutes until scones are golden brown.
  6. Serve with Jam and cream.

Omit the sugar from the cream and this recipe has a low sugar count and maybe suitable for diabetics.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s