- 1 cup of lemonade (not flat)
- 1 cup of cream
- 3 cups self-rising flour
- Handful of raisins (optional)
Preheat oven to a very hot 425 degrees.
Mix flour, a few raisins if used, cream and lemonade. Mixture will be soft.
Turn onto a lightly floured board. Pat down, do not roll. Use a round cookie cutter to cut scones.
Brush tops with milk or a lightly beaten egg.
Bake for about 10 minutes, or until tops are golden.
When you turn the mixture out onto the kitchen table, 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.
These scones are absolutely delectable straight out of the oven with a slathering of butter (yum!).