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10 minutes
15 minutes
25 minutes
- 450.00 gm self-raising flour
- pinch of salt
- 252.50 gm cream
- 250.00 ml lemonade
- In a big bowl, gently sift the flour and salt together. Create a well in the middle and pour in the cream and lemonade.
- Combine with a knife until a dough forms. Transfer onto a lightly-floured surface. Gently knead until smooth and pliable.
- Use a scone cutter to cut the scones into rounds, then place them tightly together on a lightly greased tray.
- Bake at 220°C for 10-12 minutes until golden. Enjoy with jam and cream. Optional: Freeze for later.
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