Lovely lemonade scones

Before you begin 

• Use the safety checklist to help you plan and risk assess your activity. Additional help to carry out your risk assessment, including examples can be found here. Don’t forget to make sure all young people and adults involved in the activity know how to take part safely. 
• Make sure you’ll have enough adult helpers. You may need some parents and carers to help if you’re short on helpers. 

Using a kitchen and preparing to cook  

• You could run our kitchen safety and hygiene activities, Kitchen risk bingo and Home kitchen hygiene prior to running this session. 
• Remember to have a hand washing station and take extra hygiene precautions when handling raw meat, such as regular hand washing, having separate equipment for raw and cooked meat, and washing up equipment as soon as it's been used. Look at our guidance on food preparation. 
• Make sure you’ve all the ingredients ready.
• Remember to check your ingredients against any allergy or dietary requirements to ensure everyone can enjoy the recipe. This may mean using alternative ingredients. 

Getting ready to cook

1. Everyone should wash their hands and gather in a circle. Tell everyone you’re going to make lemonade scones. You might want to remind everyone about ways to keep safe in the kitchen you’re using and to regularly wash their hands. 
2. Now, everyone should get into smalls groups and gather their ingredients and equipment. 

Make your dough

1. Each group should weigh out and sieve the flour into the bowl. They should then weigh out and add the baking powder and sugar in a large bowl and mix it together.  
2. They then need to weigh out the cream and lemonade into a jug.
3. Gradually pour in the double cream and lemonade, stirring with a wooden spoon, until the mixture comes together into a dough.  

Knead, roll out and chill

1. Spray a surface using the anti-bacterial spray and cloth, then make sure it’s a dry. 
2. Lightly spread flour onto the cleaned surface and tip the dough out.  
3. Knead the dough until it’s smooth but be careful to not overwork it. 
4. Each group should then transfer the dough onto sheet of lightly floured baking parchment, then they need to roll it out until it’s around 2cm in thickness. 
5. The dough needs to be chilled for 60 until slightly firm.  

Cut out and glaze

1. Take the dough out of the fridge and use a round cutter, around 6cm in diameter, to stamp out ten circles. These will be the scones, so everyone should try not to twist the cutter as they press it into the dough.
2. Each group should line a large baking tray with baking parchment and arrange the scones on top. They need to leave space between each.  
3. Using a spatula, each group should carefully flip over the scones, so the side that was touching the baking parchment when stamping them out is now on top. 
4. Each group should break their egg into a small bowl or mug and beat it using a fork.  
5. Now, each group should carefully brush the tops with the beaten egg, using a pastry brush, making sure the glaze doesn't drip down the sides. 

Bake your scones

1. When ready, heat the oven to 220C/200C or gas mark 7.  
2. Each group should, wearing heatproof gloves, carefully place the scones in the oven, with an adult volunteer to help.  
3. Now, bake the scones for 12 to 14 minutes, or until they turn golden. You could tidy and wash up while they bake. 
4. When ready, an adult volunteer should wear heatproof gloves and carefully remove the scones from the oven and place the tray on a heatproof surface, away from young people. 
5. The scones should be left to cool on a wire rack, then served with butter or cream and jam.