Scones

• 325g self raising flour
• 170ml (2/3 cup) cold lemonade
• 170ml (2/3 cup) thickened cream

Sift flour. Combine lemonade and cream in a bowl add this to the flour and gently fold ingredients together until just combined….don’t over mix or you will end up with tough scones. Cut scones with a sharp knife or scone cutter as not to effect the rise of the scone.
Place on tray lined with baking paper/or just a little flour to prevent sticking.  Place them just so they are touching each other, bake in a preheated oven to 225c 205c fan forced for 12-15min or until pale golden and cooked through.  Best eaten warm.