1-cup (250ml) cold lemonade
1 cup (250ml) thickened cream
3 cups (450g) self raising flour, sifted
1/2 teaspoon salt
Full cream milk to brush
Preheat oven to 220 Degrees Celsius and lightly grease a baking tray.
Place the flour and salt in a large bowl and with a fork mix together so that the salt is evenly distributed. Add the cream and lemonade and mix to form soft dough. Try not to over work the dough otherwise your scones will be tough instead of light and airy. Turn out onto a lightly floured workbench and knead until combined.
Press the dough with your hands to a thickness of about 2cm. Use a 3-4 cm round cutter to cut out 24 or more scones and place on a baking tray.
Brush the tops of each scone with some milk and bake for 10-15 minutes or until lightly browned. Serve warm with double cream (I suggest Tasmanian Meander Valley Double Cream if you can find it) and your favourite jam.
Makes 24 or more scones.