I’ve always been rubbish at making scones – until I discovered this recipe!
- 325 g self raising flour
- 170ml lemonade (I used the full sugar version – might try the diet version to see what happens)
- 170ml double cream
- small pinch salt
Pre-heat your oven to 200 degrees for a fan oven or 220 degrees for a normal oven. Sift the flour and salt into a large bowl. Mix the cream and lemonade in a jug, then fold it gently into the the flour. It will make quite a wet dough but the less you mix it, the better. Turn out the dough onto a lightly floured board and roll it out to about 2.5cm thick, and cut it into squares with a knife, or use a sharp cutter to cut into rounds. It should make about 12 scones. Put them on a baking tray lined with baking paper and bake them in the oven for 12-15 minutes until risen and golden. You could brush them with milk or eggwash if you want to be fancy. When they’re cool enough to handle, split them and spread with clotted cream and jam.