Serve straight from the oven with jam and cream and revel in this delightful snack.
Preheat oven to 220°C/200°C fan forced.
Sift flour, sugar and salt into a bowl. Make a well in the centre and add ½ cup thickened cream and lemonade. Stir with a metal spatula or butter knife until mixture comes away from the sides of the bowl. If mixture is dry, add a little extra lemonade.
Turn mixture onto a lightly floured bench and knead only until a rough ball of dough is formed. Pat dough to 2 cm thickness and use a 6cm cutter to cut rounds from the dough in swift movements, without twisting the cutter.
Arrange scones onto a baking paper lined tray and brush the tops with some milk. Bake at 220°C for 12-15 minutes until golden and they sound hollow when lightly tapped on the base.
Using an electric mixer, whip the extra thickened cream, adding icing sugar to sweeten if desired, until soft peaks form.
Serve scones straight from the oven with jam and cream.
Trending This Week