Lemonade and Cream Scones

Lemonade provides some sweetness, fluffiness and cream is used instead of butter. This recipe is an excellent base recipe where fruit, nuts and candies can be added. It is a light, soft and easy scone to make and more sugar, salt and lemon zest can be added if desired.

Ingredients make 15

1 cup of lemonade (250ml)

1 cup of cream (250ml)

3 cups self raising flour (500 g)

Method

Preheat oven to 220°C (200°C for fan forced oven).

Place flour in a bowl, add cream and lemonade. Combine with your hand and place scone mixture on a floured table. Mix lightly together and pat the dough to an evenly thickness of 3 cm. Cut scones with a 5 cm round cookie cutter and place on a baking tray with space in between. Bake for approx 12 min.

Note: I prefer scones cooked separated, however if you place scones close together without any air space around them, they will need longer cooking time.