3 cups Self Raising Flour
250ml cold Lemonade
250ml Cream
Preheat oven to 210 C - 410 F
Sift flour 3 times.
Make well in the middle, gently add lemonade and cream.
Mix lightly with a knife till all loose flour is together.
Tip out onto floured surface.
Sprinkle with extra flour.
Gently roll flour with hands, right to left, or vice versa
Continue rolling with hands until all comes together as a dry mixture.
Gently pat down with hands to the thickness of scone cutter.
Dip cutter in flour, press down on mixture, do not rotate cutter.
Dip cutter in flour after each scone.
Transfer cut scones to baking tray, I line mine with baking paper.
Brush with milk or beaten egg.
Bake for 10 minutes only, turning tray 180 degrees at 5 minutes.
Remove from oven a place on cooling rack.
For slightly savory scones add 1 or 2 Tbsp dried Italian herbs, some cracked black pepper and 1 cup grated cheese.
Add the above to the flour after sifting, before cream and lemonade.
