Recipes

Preheat your oven to 220°C. Line a baking tray with baking paper.

In a large bowl, combine the self-raising flour, cream, and lemonade, mixing until just combined.

Turn the dough out onto a lightly floured surface. Gently pat it down—do not roll—to flatten.

Use a round cookie cutter to cut scones from the dough, and place them about 1 cm apart on the prepared tray.

Brush the tops with milk or a lightly beaten egg.

Bake for around 10 minutes, or until the tops are golden brown.

Serve warm, either plain or halved with jam and fresh cream.