
Lemonade Scones CWA Ingredients
1 cup Pure Cream
1 cup Lemonade
3 cups Self Raising Flour
Pinch of Salt
Flour, for dusting
Jam and Cream to serve
Method
Preheat the oven to 180 C (fan-forced) or 200 C (conventional).
Sift the flour into a large bowl. Add the cream and then the lemonade.
Quickly (but gently!) combine the ingredients into a dough to trap as many bubbles as possible into the mixture.
Turn the dough onto a floured surface and, once again gently, roll it out to a thickness of about 2cm.
Cut your scones out with a cutter.
Arrange evenly on a tray and bake for about 15 minutes, or until golden.
Serve with jam and thickened cream.
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