By **Jubes** on April 11, 2007
Photo by Chef floWer
Photo by Chef floWer
"A great scone recipe using gluten free flour and lemonade. Use a good flour blend- the better the mix the better the scones. Also do not overmix as it will make a heavy scone (what my Dad calls a "doorstopper" ). This is an Australian recipe and uses bubbley lemonade soda/soft drink- not the traditional lemonade made on real lemons and sugar. I use "Orgran" brand flour for this recipe. After the first review on this recipe, I have made the scones again. The oven temperature is correct and the recipe worked fine. I have posted some photos now. Similar recipes on this site also use the same oven temperature. I have recently had the temperature on my oven tested and corrected. The temperature stated in this recipe is correct. You could use a lower temp and cook for longer. The quick cooking gives a firm outer layer and a beautiful soft steamy centre- perfect straight from the oven"
Serving Size: 1 (86 g)
Servings Per Recipe: 10
"They where the best ever scones -1st time making lemoande scones so easy"
"One word.... FABULOUS... I don't know why these scones didn't work for one person, but for me ... who deems herself as a cooking drop out.. they were perfect, in every sense..."
"Delightful and easy - these worked out for DD and I. DD said these are terrific with honey! Lemon curd was my fav!Reminded me of a light cornbread almost. They are very moist and steamy inside straight from the oven. We baked for 15minutes at 450 one rack from the top. Bear in mind that we didn't use a cutter and made them in the traditional triangle scone shape. Very nice. Next time I might try adding the juice and zest of 1 lemon for more flavor, or a suitable gluten-free add in. Thanks for posting! **Made for February Aussie Recipe Swap 2008**"
"Yummy! This was so easy to make, took me about five mins (even with the help of Little Miss (DD)) to prepare. I used lactose free thickened cream and Schweppes lemonade. I cook two batches, one with gluten free SR flour and another batch with self raising flour, it worked both ways. Everyone who tasted them said they are really yummy, the lemon taste is really subtle, I really enjoyed the semi crusty cover and inside was oh so soft. Thank you Jubes for another great recipe."
"This does work, and it IS good! The temp was right on for me. About 450 F. Great recipe."
"These are lovely, and you can't beat just 3 ingredients! It has a nice crispy outside and a soft fluffy inside. I used Recipe #29318 on my regular gluten free flour to make some self-raising flour, and it worked great in this -- set my oven to 445F and pulled out at 14 minutes when the tops started to turn golden. I cut into triangles since I don't have a scone cutter and topped with some butter and locally raised honey - delicious! Thanks for sharing! ZWT8"
"This is the worst recipe that I've ever tried! The scones didn't rise AT ALL, even with self-rising flour and it says to preheat to 230 degrees celsius, which would melt my oven, so I had to guess at the temperature. Not a good recipe and it should be reviewed for accuracy."