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Lemonade Scones

Ingredients

  • 4 cups self-raising flour
  • Pinch of salt
  • 300 ml cream
  • 300 ml lemonade
  • Milk for glazing

To serve

  • Jam
  • Whipped cream

Instructions

  1. Preheat oven to 200 degrees.
  2. Line a baking tray with baking paper
  3. In a large bowl combine the flour, salt, cream and lemonade and mix until mostly combined. Don’t over mix or the scones will become dense.
  4. The dough will be quite sticky.
  5. Place a little flour on your bench and turn the dough out and knead just a few times to bring it together then shape into a disc shape around 2.5 cm thick.
  6. Take a 6cm round cutter to cut rounds. Press straight up and down (do not twist the cutter) flour the cutter in between using.

  7. To put the scones on the baking tray use a pallet knife or butter knife. Avoid touching them too much. I like to place the scones so that they are slightly touching so that they help each other rise.

    Once you have cut your rounds, bring your leftover dough together and make another disc to cut out more scones.

  8. Brush the tops of the scones with milk.
  9. Bake until golden, around 15 minutes. Remove from the oven and cool on a rack. You can place a clean tea towel over the scones to keep them fresh.
  10. Top with jam and cream.
  11. Serve.