That’s OK. You probably don’t pronounce loch properly either. 
You got me there. I actually do say that with a guttural “ch.” No idea why I retain those Scottish "ch"es, but I do.
Aye, here’s plenty of Scottish people rhyme it with stone (the heathens). Just don’t rhyme it with soon, that’s a place.
I used the recipe in the link. I made a couple small changes- didn’t use currents. Instead I zested half an orange and mixed into the flour. I didn’t roll them into balls, but instead patted it out to about 3/4 inch thick and cut with 2in cutter.
Baked for about 15-17 minutes.
Perfect!!!
Glad it worked for you! I like the sound of the changes you made.
You did what! Blasphemy. Scones are a plain thing that provide a platform for butter, jam and cream. What you’ve produced is little orange flavoured bun-lets. Not scones.
Scones are best with sultanas!
Or cheese
Quoted for emphasis. When making scones, once the liquid is added to the flour/fat mix, the absolute minimum of mixing should be employed - and definitely no kneading - just a few stirs with the end of a knife, then tip out the rough dough in a heap and push it gently together as if you would if it was dangerous to touch.
And yet tasty. I can live with that. 
I wanted currants but forgot to get them. 
I did get whipped butter and a really nice jam, so they were delightful. I also made cucumber and cream cheese sandwiches and little lemon shortbread cookies.
No one was complaining. 
Exactly. A few turns to moisten, dumped onto the board and patted into shape and that was it.
Cheat’s scone recipe:
1 cup cream
1 cup lemonade
3 cups flour
1 egg
Mix together. roll out until about 7cm thick, cut.
then cover with milk wash. cook at 120c, until golden and a skewer comes out clean.
Eat while warm with butter, jam and whipped cream.
heaven!
Does “lemonade” here mean a bubbly lemon soft drink, or lemonade like in the US (where it’s just lemons, sugar, and water)?
Bubbly stuff. I usually use scheweppes http://static.productreview.com.au/pr.products/slemonade_4d077c3c7dd88.jpg
The lemonade acts as liquid, sweetener and a raising agent.
That sounds really yummy!
midnight-dreary I’m sure you don’t really mean “roll out until 7cm thick” do you? That would give you a scone about, say 15cm (six inches) high!
Actually you don’t even need the egg with lemonade scones. If you use self raising flour, the carbonation provided by the fizzy lemonade is enough rising.
My recipe (for what I call cheat scones) is just:
750gms SR flour
375ml fizzy lemonade
300ml double cream
Note that at least with Australian package sizes, the lemonade and double cream quantities work out to be “one can” and “one carton” respectively. It is consequently an incredibly fast recipe to throw together.
Very similar to my wife’s, cheats scones recipe.
Also to pulykamell, by lemonade we’re referring to Sprite or 7Up.
I’m British, and I pronounce it to rhyme with “stone”, and so does my mother, and so did her mother before her. “Scon” is what northerners and other oiks say. So, Americans, pronounce it how you want. (Except “Scahn”. Please don’t say that.)
On Wednesdays I go shopping
And have buttered scones for tea
(Scons. SCONS!)
Don’t use Monty Python as a pronunciation guide. They can’t even get Raymond Luxury-Yacht right.
This is what I assumed, but wanted to clarify for the American posters here, where lemonade means quite a different thing and you’d end up with flat scones.
I’m intrigued by these lemonade scones. Might be a job for the weekend. Would diet lemonade work OK? My wife is diabetic so these could be sugar-free scones! (Except for the jam.)