Lemonade Scones

INGREDIENTS

1 cup of lemonade (not flat)

1 cup of cream

3 cups self-raising flour

Handful of sultanas (optional)

METHOD

1.    Preheat oven to very hot 220°C.

2.    Mix flour, a few sultanas if used, cream and lemonade. Mixture will be soft

3.    Turn onto a lightly floured board. Pat down, do not roll. Use a round cookie cutter to cut scones.

4.    Brush tops with milk or a lightly beaten egg.

5.    Bake for about 10 minutes, or until tops are golden

Notes:

·        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.

·        I prefer using egg to brush pastries as this makes them more golden after cooking.

·        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!

·        These scones are wicked straight out of the oven with a slathering of butter.