Ingredients
3 cups self-raising flour
1 cup cream, plus 300ml extra
1 cup chilled lemonade
1 tablespoon icing sugar
Strawberry jam, to serve
Method
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Preheat oven to 220 degrees C/ 200 degrees fan forced. Grease and flour a 23cm (base measurement) square slab cake pan. Shake off excess flour.
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Sift flour into a bowl. Make a well at centre. Add cream and lemonade to flour. Using a round-bladed knife, mix ingredients. Turn dough out onto a lightly floured surface. Press dough into a 3cm-thick round. Using a 5.5cm round cookie cutter, cut dough into 16 rounds (reroll offcuts if necessary). Place rounds, side by side, in prepared pan. Bake for 15-20 minutes or until scones are golden and sound hollow when tapped. Transfer to a wire rack.
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Using an electric mixer, beat extra cream and icing sugar until soft peaks form. Serve scones with jam and cream.
Cook’s tips
- Handle the dough as little as possible.
- Arrange scones side-by-side for even rising.
- Scones are best made and eaten on the same day.
To freeze
Keep scones in an airtight container or snap-lock bag for up to 3 months. Thaw at room temperature.
You can cook scones on a baking tray.
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