The recipe is really simple and one I didn't even have to jot down when it was dictated to me: 375g self raising flour, sifted then gently stir in 170ml double (heavy)cream and 170ml lemonade. Once combined to a dough, cut into triangle scones, transfer to a baking tray and bake at gas mark 4/180oc for 15 - 20 minutes or until golden. Easy peasy, lemon squeezy.
For those of your interested, I came across the expression feeding two birds with one scone really recently as I've always loathed using the expression 'kill two birds with one stone'. I like the birds, I watch them, I feed them, they give me joy and amusement. This kinder expression of 'feeding two birds with one scone' comes from here. Its simply about becoming more more mindful, the way some of us have stopped using old racist, sexist and homophobic terms and this common courtesy and respect being extended to other sentient beings.
Anyway, onto a lighter subject here is some real 'bird action' in my garden. Not the best pictures, but you can see them tucking in to whatever we can offer, including scones, pastry, bread, Yorkshire puddings and sometimes they get really lucky when I can be bothered to make homemade bird food. Treats, but its nothing compared to the joy they give us with their birdie ways.
I am sharing these Lemonade Scones with International Scone Week 10 - 16 August hosted by Lavender & Lime and Fig Jam and Lime Cordial; and as they were made with double cream that had passed its use by date by one day with Waste Not Food Challenge hosted by Elizabeth's Kitchen Diary. Not only was the double cream (heavy cream) used in the making of these Lemonade scones, but also whipped up, lovely, light and creamy for the filling.