Lemonade and Blueberry Scones

Lemonade scones are easy to make and these have the extra flavour of added blueberries.

Ingredients make 15

500 g self raising flour

250 ml lemonade

250 ml fresh cream

125 g frozen blueberries

Method

Preheat the oven to 220°C normal bake (fan forced) 200°C. Place self raising flour in a bowl. Combine lemonade, cream and blueberries in another bowl. Pour the liquid into the flour and mix with a plastic scraper from the outside into the middle while turning the bowl. Mix until combined and turn the scone dough out on a floured table. Roll or pat the scone dough to a thickness of 25 mm and cut scones out with a 5 cm scone cutter and place on a slightly floured tray with some distance in between. Bake for approx 12 min. until golden brown on top and cooked through. Dust with icing sugar.

Note: For sweeter scones add ½ tsp salt and 50 g caster sugar to the flour. It is important to keep the ingredients cold and to place scones in the oven as quickly as possible.