- 4 cups self raising flour
- 300 ml cream
- 1 can of Lemonade
- Add SR flour to a bowl and make a well in the middle. Add cream and lemonade.
- Mix well and make a dough. Roll out dough (add flour to surface beforehand) until no more than 2 cm thick.
- Cut out with scone cutter and brush with milk once settled in pan.
- Bake approx 20 mins in moderate oven (180 approx) or until golden colored.
- Serve with cream and jam.