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
10gm salt
40gm sugar
60gm melted butter
250ml lemonade

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!

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