Dessert

Giant strawberries and cream lemonade scone

Name: Giant lemonade scone recipe with strawberries and cream
Yield: 8
Ingredients: 100g strawberries, hulled, chopped; 210ml lemonade; 410g self-raising flour; 250ml thickened cream; 20.00 ml milk; 20.00 ml caster sugar; Icing sugar, to serve; Whipped double cream, to serve; Basil leaves, to serve; 250g strawberries, hulled, chopped; 125g raspberries; 75g caster sugar; 2 large basil sprigs

Rate now

P102 Giant strawberries and cream lemonade scone

Jump to recipe

by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Dec 01, 2022

Darren makes one large scone, so everyone can share!

100g strawberries, hulled, chopped
210ml lemonade
2 3/4 cups (410g) self-raising flour, plus extra to dust
1 cup (250ml) thickened cream
1 tbs milk
1 tbs caster sugar
Icing sugar, to serve
Whipped double cream, to serve
Basil leaves, to serve

Quick berry and basil jam (makes 1 cup)

250g strawberries, hulled, chopped
125g raspberries
1/3 cup (75g) caster sugar
2 large basil sprigs

Method

1.

For the jam, place berries, sugar and 1/3 cup (80ml) water in a small saucepan over medium-low heat. Cook, stirring, for 5 minutes or until sugar has dissolved.
2.

Add basil sprigs and bring to the boil. Cook, without stirring, for 10 minutes or until thickened and mixture is jammy. Remove basil sprigs. Set aside to cool. Preheat oven to 200°C. Line a baking tray with baking paper. Mash strawberries with a fork and stir in lemonade.
3.

Combine flour and a pinch of salt flakes in a large bowl. Make a well in the centre and add lemonade mixture and thickened cream. Using a butter knife, stir until the mixture just comes together.
4.

Turn onto a lightly floured surface. Knead gently, shaping dough into a 22cm round. Place on prepared tray. Using a sharp knife, score dough into 8 wedges. Brush with milk and sprinkle with sugar. Bake for 40-45 minutes until golden and cooked through. Transfer to a wire rack to cool slightly. Dust with icing sugar and serve with jam, cream and basil leaves.