Next time I make scones, I’m going with this recipe. Looks easier and if it’s good enough for the CWA, it’s good enough for me.
1 cup of lemonade
1 cup of cream
3 cups of self-raising flour
Preheat oven to very hot 220C. Add lemonade and cream to flour, mix to form soft dough, then place mixture on floured surface. Knead dough to a 2 cm thickness and cut with a floured cutter. Place close together on tray, brush with whisked egg and bake for 10 – 15 minutes.
I also found this alternative, which might taste betterer purely because of the butter (yum).
750gm self raising flour
250ml full cream
60gm melted butter
Pre-heat your oven to 180 degrees celsius Sift flour, sugar and salt into a bowl and mix. Combine melted butter, lemonade and cream. Add to flour mix. Mix only to combine then place on floured surface. Roll dough to a 2 cm thickness and cut with a floured cutter. Place on tray and brush with egg wash and bake for 10 – 15 minutes. Dust with icing sugar and serve with jam, honey, cream or butter.
Hint: only count to ten when kneading the dough, any more will make the scones tough!