Using lemonade or soda water makes for light, aerated scones.
Ingredients
4 cups | Self raising flour |
1 ½ tsp | Baking powder |
1 pinch | Salt |
1 cup | Cream |
330 ml | Lemonade, bottle (or soda water for a less sweet dough) |
Directions
- Aerate flour, baking powder and salt by sifting twice into a large mixing bowl. Gently mix through the cream and the lemonade (or soda water) to form a light, airy dough.
- Line a baking tray with non-stick baking paper.
- Break dough into small handfuls and freeform into scones, placing them evenly separated on the baking tray. Bake in a hot (220C) oven for 20 minutes, or until risen and golden.
- Serve with jam and cream.