Ingredients
1 cup lemonade
not flat
1 cup cream
3 cups self-raising flour
1 handful sultanas
optional
milk or a lightly beaten egg
for brushing
Equipment
- 1 Oven
- 1 Mixing bowl
- 1 Floured board
- 1 Round cookie cutter
- 1 Baking tray
- 1 Pastry brush
Instructions
- Preheat oven to very hot 220°C.
- Mix flour, a few sultanas if used, cream and lemonade. Mixture will be soft.
- Turn onto a lightly floured board. Pat down, do not roll. Use a round cookie cutter to cut scones.
- Brush tops with milk or a lightly beaten egg.
- Bake for about 10 minutes, or until tops are golden.
Notes
Tip
When you turn the mixture out onto the kitchen bench, dust it again with more flour so it isn’t too sticky to cut up. This will allow you to get a lovely ‘scone’ shape.
Tip
I prefer using egg to brush pastries as this makes them more golden after cooking.
Tip
These scones are wicked straight out of the oven with a slathering of butter (yum!).
Variation
According to my husband, my ‘handful’ of sultanas was not enough, so if you’ve got a family keen on sultanas, add a 1/3 cup of sultanas instead!
