Ingredients
- 4 cups self-raising flour
- 300g thickened cream
- 3/4 cup lemonade
- Jam and double cream to serve
Method
- Pre-heat oven to 200C fan-forced and line a baking tray with greaseproof paper.
- Sift self-raising flour into a bowl.
- Gently pour in cream and lemonade and mix together with metal spoon or butter knife, until the ingredients just come together. It is important not to overmix the dough, as the scones can become tough – little scone rocks are not good! Undermixing will ensure the scones are fluffy
- Tip the dough out onto a lightly floured bench and press the dough with your fingers so you form a slab. Do not roll the dough, just gently press it out so you can cut the scones. You will want your slab to be about 4 – 5cm thick.
- Cut scones with a 7cm round scone cutter and place on tray with baking paper.
- Cook for 40 minutes, before removing from oven. Allow to cool slightly and serve with double cream and jam. Jam first, always!
