Serve straight from the oven with jam and cream and revel in this delightful snack. 


  • 2 cups self-raising flour, sifted

  • ¼ cup (55g) caster sugar

  • ½ tsp salt

  • ½ cup (125ml) Anchor Thickened Cream

  • ½ cup (125ml) lemonade or soda water

  • 40ml milk

  • To serve

  • ½ cup (125ml) Anchor Thickened Cream

  • Raspberry jam


  • 1.

    Preheat oven to 220°C/200°C fan forced.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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.

  • 5.

    Using an electric mixer, whip the extra thickened cream, adding icing sugar to sweeten if desired, until soft peaks form.

  • 6.

    Serve scones straight from the oven with jam and cream.

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