Lemonade scones with jam and cream are the kind of childhood treats that form powerful associative bonds. As with most subjects of nostalgia, however, they’re never as good as you remember - that is, unless, you attempt to make it better.
In this instance, we here at the Cocktail Revolution have improved on the classic picnic by substituting a cup of milky tea for an Earl Grey and gin iced tea. You can still have the scones.
First, you’ll want to make the iced tea to give it a little time to infuse. First, pour about a litre of boiling water over 10 teaspoons of Earl Grey tea, then let it brew for about ten minutes. Then, strain it into a large jug, and then add some sugar and lemon juice until it has dissolved completely.
Now for the lemonade scones. Preheat the oven to 220 degrees and grease a tray. Mix two cups of self-raising flour, a quarter cup of caster sugar, half a teaspoon of salt with half a cup of Schweppes Lemonade and half a cup of thickened cream. Stir it into a dough, then knead lightly on a lightly-floured workbench. Break the mix down into eight equal pieces, stick them on the tray, brush them with milk and bung them in the oven for 15 minutes.
While the scones are in the oven it’s time to finish off the iced tea. Pour in a generous helping of your favourite gin. Cut up some cucumber, throw in some mint, and add lots of ice to your jug.
Once the scones are ready, serve them with jam and whipped cream, and the Earl Grey and gin iced tea in a tall glass garnished with more mint. It’ll be better than it was when you were a kid, guaranteed.
Earl Grey leaf tea