These scones are light as air and oh-so-good with jam and cream. Mix lightly with a knife and serve fresh from the oven. You can use gluten-free self-raising flour to make these gluten-free.
makes 6 large or 9 medium scones
4 cups self-raising flour, or gluten-free self-raising flour
1 1/2 tsp baking powder
330 ml lemonade
1 cup cream
strawberry or other jam, to serve
to serve lightly whipped cream
Preheat oven to 220˚C/425˚F fanbake.
Line an oven tray with baking paper for easy clean-up.
Combine flour and baking powder in a large bowl.
Add lemonade and cream and mix lightly with a knife until evenly combined.
Pat out on a floured surface to 4cm/1½in thick and cut into rounds with a cookie cutter or cup.
Transfer to prepared tray and bake until puffed and golden (about 12 minutes).
Serve with jam and cream.
To make raisin scones, add ½ cup sultanas/golden raisins or raisins and 2 tbsp sugar to the dry ingredients and 1 tsp vanilla extract with the lemonade and cream. Brush with lightly beaten egg and sprinkle with a little extra sugar before baking