INGREDIENTS

• 3 ½ cups self-raising flour, plus extra for dusting
• 250ml thickened cream
• 250ml lemonade
• Milk for brushing scones

To Serve

• Whipped cream
• Jam

Makes approx. 12 scones

METHOD

1. Preheat oven to 180°C fan and line a baking tray with baking paper.
2. In a large bowl, combine flour, cream, and lemonade. Mix gently until just combined, avoid overmixing, as the scones will be dense. The dough should be soft and slightly sticky.
3. Lightly flour a surface and turn out the dough. Knead 3-5 times to bring it together, then gently shape it into a 2.5cm thick disc.
4. Use a 6cm round cutter, pressing straight down. Flour the cutter between each cut.
5. Transfer scones to the tray, placing them slightly touching to help them rise.
6. Lightly brush the tops with milk and bake for 15 minutes or until golden.
7. Let cool on a wire rack and cover with a tea towel to keep them soft.
8. Serve warm with plenty of jam and whipped cream