There’s nothing like the smell of homemade baking. These easy lemonade scones topped with jam and cream, will keep them coming back for more!
- 4cups self-raising flour
- Pinch of salt
- 300ml cream
- 300ml lemonade*
Step 1Preheat oven to 220°C (fan assisted) and line a baking tray with baking paper.
Step 2Sift the self-raising flour and salt into a bowl. Make a well in the centre. Pour the cream and lemonade into the dry ingredients and mix together to form a soft dough.
Step 3Turn the dough out onto a well-floured bench, dust lightly with flour and gently pat the dough out to a thickness of about 2 centimetres. Cut into approx. 12 pieces and lift each onto the baking tray.
Step 4Bake for 10–12 minutes or until golden brown. Serve with butter or cool and serve with your favourite jam and whipped cream.