Limonata Scones Recipe

Servings: Makes 8 scones

Time: 1hr 30min

Diet: Veg

Limonata Scones Recipe

Royal cream tea

Whether you’re celebrating a special occasion or simply satisfying your sweet tooth, these scones will make you feel like royalty! If you’re having friends or family over for a sunny lunch or BBQ, why not serve this classic British treat up as dessert and wow your guests with the unique Italian lemonade twist on cream tea.

The slight sour taste from the limonata is very subtle and balances perfectly with the sweetness of the jam and cream toppings. If you don’t fancy a hot drink with your scones, you could enjoy a chilled bottle of limonata for a sophisticated Mediterranean feel.

Fun fact: Scones are believed to originate from Scotland and, traditionally, are round and rather flat as opposed to the tall, bulky shape we’re familiar with today.

The perfect scones

There are several expert tips when it comes to making the perfect scones. To make sure that they keep their shape during baking and rise better, it’s vital to chill the dough first and transfer the scones to the oven while they’re still cold – don’t let them cool down to room temperature.

Another tip is to use cold butter. Some scone recipes use double cream, but cold butter will help produce soft, fluffy scones. Using cold butter to start with and then chilling the dough again once cut will help give your scones a flaky texture.

Finally, don’t overwork the dough! Kneading for too long will remove air bubbles, which is what makes scones light and crumbly.

Niasca Portofino Limonata

This Italian lemonade contains no additives, preservatives, or artificial flavours, and adds a quirky Mediterranean surprise to this recipe.

The Niasca Portofino Limonata is a pleasant, well-balanced, and refreshing drink created by the union of lemons and refreshing elderflowers. It’s Italian summer in a bottle. If you’re not using it for this recipe, why not give it a go on its own? Serve chilled with a garnish of fresh mint and fruit (like strawberry or raspberry) for an incredibly refreshing beverage on a hot day.

Niasca Portofino Limonata (4 x 250ml)

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Limonata Scones Recipe

Ingredients

350g self-raising flour (or a gluten-free alternative)

1 tsp baking powder

50g caster sugar

85g butter, cut into cubes

120g Niasca Portofino Limonata

1 egg, beaten

1 tsp vanilla extract

Salt

Jam (of your choice, to serve)

Clotted cream (to serve)

Cooking method

1. In a large mixing bowl, combine the flour, baking powder, and a pinch of salt using a spatula or wooden spoon. Then, add the butter and, using your fingers, combine the ingredients together in a pinching motion until crumbs start to form. Next, add the sugar and gradually pour in the lemonade, and combine into a rough dough.

Top tip: If available, you can use a stand mixer for ease. Use the hook attachment to form the dough. For extra sweetness and texture, you can scatter some raisins into the mixture at this stage.  

2. Dust a clean surface with some flour and transfer the dough from the bowl. Without overworking it, knead the dough until all ingredients are well combined. It should be a little on the wet side.

3. Carefully roll the dough out to, roughly, a 2cm thickness. Using a 6cm round pastry cutter, cut out 8 scones, transfer them to a lined baking sheet and place them in the fridge for around an hour to chill. Make sure they scones are spaced out a little.

Top tip: Try not to twist the cutter as you press into the dough. You can dip the cutter in some water before pressing to give a smooth and easier cut.

4. Pre-heat the oven to 220°C/200°C fan/gas 7 and remove the chilled scones from the fridge. Give the top of each one a light egg wash without it dripping down the sides.

5. Place the scones in the oven for 10-15 minutes until golden. Remove from the oven and leave on a wire rack to cool. Once ready, cut the scones in half and serve with jam and clotted cream (we don’t mind which comes first!).

Top tip: Be careful not to overbake your scones as that can make them quite dry, so keep an eye out during baking as they don’t take long!

Enjoy this traditional British sweet treat with a pot of tea, a cappuccino, or even a glass of chilled prosecco with a couple of fresh floating raspberries!