Recipes+
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Ingredients
Method
1.Preheat oven to 220°C/200°C fan forced. Grease and flour a 23cm (base measurement) square slab cake pan. Shake off excess flour.
2.Sift flour into a bowl. Make a well at centre. Add cream and lemonade to flour. Using a round-bladed knife, mix ingredients.
3.Turn dough out onto a lightly-floured surface. Press dough into a 3cm-thick round. Using a 55cm round cookie cutter, cut dough into 16 rounds (reroll offcuts if necessary). Place rounds, side by side, in prepared pan.
4.Bake for 15-20 minutes or until scones are golden and sound hollow when tapped. Transfer to a wire rack.
5.Using an electric mixer, beat extra cream and icing sugar until soft peaks form. Serve scones with cream and jam.
To freeze: Keep scones in an airtight container or snap-lock bag for up to 3 months. Thaw at room temperature. You can cook scones on a baking tray Mixing: Handle the dough as little as possible. Baking: Arrange scones side by side for even rising. Storing: Scones are best made and eaten on the same day.
Note
