Perfect with jam and cream or straight out of the oven with a dab of butter, Lucy’s Lemonade Scones take only 25 minutes to make (including prep time) – so they’re ideal for unexpected guests.
Makes: Eight scones
Time: 25 minutes
- 2 cups self-raising flour, sifted
- 1/4 cup castor sugar
- 1/2 cup cream
- 1/2 cup lemonade
Preheat oven to 220°C (200ºC fan forced). In a bowl, sift in the flour and sugar, and then add the cream and lemonade. Stir lightly to mix and once combine tip onto a floured board and pat the mixture to about a 4cm thickness. Cut into squares and lay on a baking tray lined with baking paper. Ensure there is enough room around each scone, to allow it to spread.
Bake for 10–12 minutes, until golden brown.