Ingredients
3 cups self-raising flour (plus extra for dusting)
1 cup cream (heavy or whipping cream works best)
1 cup lemonade (like Sprite or a similar fizzy lemon-lime soda)
A pinch of salt
Instructions
1. Preheat the oven:
Preheat your oven to 220°C (200°C fan-forced). Line a baking tray with baking paper.
2. Mix the dough:
In a large mixing bowl, combine the self-raising flour and a pinch of salt. Pour in the cream and lemonade. Use a knife to gently mix until a soft dough forms. Be careful not to overmix.
3. Knead lightly:
Turn the dough out onto a lightly floured surface. Knead gently and briefly—just until it comes together. Pat the dough out to about 2-3 cm thickness.
4. Cut the scones:
Use a round cutter (or the rim of a glass) to cut out scones. Dip the cutter in flour to prevent sticking. Place the scones close together on the prepared baking tray.
5. Bake:
Bake in the preheated oven for 12-15 minutes, or until the scones are golden on top and cooked through.
6. Serve:
Allow the scones to cool slightly. Serve warm with butter, jam, and cream.
Tips:
If you don’t have self-raising flour, you can make it by adding 2 teaspoons of baking powder for every cup of plain flour.
Don’t overwork the dough—it will make the scones dense.
These are best enjoyed fresh out of the oven but can be reheated in the microwave or oven the next day.