Lemonade Scones Recipe
- 300g (2 cups) Cummins Milling self-raising flour, sifted
- 55g (¼ cup) caster sugar
- 125ml (½ cup) thick cream
- 125ml (½ cup) lemonade
- 40ml (2 tablespoons) milk
- ½ teaspoon salt
Preheat the oven to 220°C. Lightly grease a baking tray.
Place the flour, sugar and salt in a large bowl.
Add the cream and lemonade and mix to form a soft dough (Do not over mix).
Turn out onto a lightly floured workbench and knead lightly until combined.
Using a rolling pin, roll out the dough to a thickness of about 2cm. Use a 6cm round cutter to cut out 8 scones, place on baking tray and brush the tops with some milk.
Bake for at 220 degrees C (200 degrees C fan-forced) for 10-15 minutes until lightly browned.
Serve warm with your favourite jam.