This recipe took a long time for me to get right. I tried everything. Oat milk, Almond milk, Coconut milk, Water, but nothing seemed to work in replacing milk in a scone recipe. Then one night I got a phone call from Mum, telling me to watch the celebrity Great British Bake off 2017. There I saw Stacey Soloman making her grandmother’s recipes of lemonade scones. Lemonade? Now I hadn’t tried that. So off I went to the kitchen and grabbed out Gran’s old scone recipe. I didn’t have any lemonade in the house, and being a little impatient as I can be, grabbed a can of tonic water instead. The end result was delicious. They have a lovely rise and taste great. 

I always now make mine with tonic water, but Mum tried the lemonade and that worked too. I’m thinking of using ginger beer with rhubarb next but I haven’t tested it yet, so I’m putting up the basic recipe for you to follow, or change it about however you like. It just goes to show, inspiration can come from anywhere!

 

Ingredients:

8 oz self raising flour

¼ tsp salt

1½ oz margarine (hard stork is best for this recipe)

1 oz sugar

1 egg

Tonic water to make ¼ pint of liquid

 

Method:

Pre-heat oven to 200°C

Mix the flour and salt in a bowl, then rub in the margarine

Mix in the sugar

In a measuring jug, beat the egg, then add the tonic water till the liquid measures ¼ pint

Add to the dry mixture until it makes a soft dough (leave just a little in the jug, to brush the top of the scones at the end) If you want to add any fruit to the scones, now is time. Just make sure its dried fruit so it doesn’t effect the consistency of the dough.

Turn out onto a floured surface and shape and pat down with hands till its about ½ inch thick

NEVER ROLL OUT SCONE MIX! (don’t know why but always remember my Mum being very firm on the mater)

Cut into rounds with a cutter, or is you prefer more rustic scones, just cut the dough roughly into 6

Place on a greased baking sheet and brush the tops with the spare egg mixture

Bake in the oven for 12 mins

Allow to cool on a wire tray. Then serve with Jam and Spread.

Let me know how you get on in the comments below, and variations you’ve tried. 

It’s also worth noting that my Gran’s old recipe stated you could use the egg, or just 12 oz fluid so potentially you can make these scones egg free too.