Sift flour and salt into a large bowl. Make a well in the centre, Pour
uncombined cream and lemonade. Mix with a knife until mixture
comes together.
Turn dough onto a lightly floured surface. Knead gently 30
seconds. Press down to approx. 1 1/2. Cut the scones cutter (dip
into flour each time). Don't twist the cutter. Arrange close together
on a lightly floured tray.
Brush tops with milk to glaze. Bake in a very hot oven 220C for 10
to 12 minutes or until golden. Serve with jam and whipped
sweetened cream. Freeze if desired.
Originally Submitted
4/7/2014
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