Recipe for Famous English Lemonade Scones

Preheat your oven to 425°F.

In a large mixing bowl, combine the self-raising flour, salt and caster sugar. Integrate the chilled butter into the dry ingredients.. Add the zest (if using) and gently mix into the flour mixture.

Make a well in the center of the dry ingredients and pour in the lemonade, milk, and vanilla extract. Stir with a butter knife until the dough forms into a shaggy mass.

Lightly flour a clean work and turn the dough out onto it. Knead the dough gently a few times until it comes together. Be careful not to overwork, which may result in tough scones.

Roll out the dough to a thickness of about 1 inch (25 cm). Use a round biscuit cutter to cut out scones from the dough. Place the scones onto a prepared baking sheet, leaving a small gap between each one.

Gather any remaining dough scraps, gently knead it, and roll it out again to cut more scones, until all is used.

Bake the scones in the preheated oven for 12-15 minutes, or until they have risen and turned golden brown.

Once baked, remove the scones from the pan and transfer to a wire rack to cool slightly.

Serve the Lemonade scones warm with your favorite jam. Enjoy!