>From: <cubanwahine@hawaii.rr.com>
>This recipe intrigues me, but isn't it a bit too excessive using
>1-1/2 cup of lemonade (between the lemonade AND fizzy lemonade when
>not using cream?
Well, it worked for me. I use fizzy lemonade exclusively (can't get
the non-fizzy kind here anyway) and have a bottle sitting on the
shelf specifically for scone making as I don't drink the
stuff. We've tried soda water too, but I think you do need the
sweetness from the lemonade to make the scones taste "right".
>I assume that when using equal amounts of cream and fizzy lemonade
>it causes the cream to curdle...
Not that I'd noticed. Basically, the oil/lemonade sub is based on
the fact that cream is about 40% fat, so half oil half liquid will do
in a pinch. There are times when I want to bake scones, all the shops
are shut, and I've nothing in the fridge....
>Also it seems as if the dough would be too wet...
Nope. Not my dough anyway. It's soft, but it's perfectly cuttable
and bakes wonderfully.
>Can you add bits of dried fruit to this dough?
Oh yes. We've tried chopped apricots, chopped dates, raisins, and
sunflower seeds (separately!) using between 1/2 and 1 cup full of the
fruit pieces to a single quantity of dough.
Hope that helps.
Lorna