Ingredients
Dough
3½ cups self-raising flour, plus extra for dusting
1 cup thickened cream
1 cup lemonade
To Serve
Whipped cream
Jam (we love ours with Lana's Garden Rhubarb & Raspberry Jam!)
Method
Preheat: Set oven to 200°C (180°C fan-forced) and line a baking tray with baking paper.
Combine: Add flour, cream and lemonade to a mixing bowl. Stir gently until just combined — avoid overmixing as this can make the scones dense. The dough should be soft and slightly sticky.
Shape: Turn the dough onto a floured surface. Knead lightly just a few times to bring it together, then flatten into a round disc about 2.5cm thick.
Cut: Use a 6cm cutter to stamp out rounds. Press straight down (no twisting!), and flour the cutter between each use. Lift rounds carefully with a knife or spatula and place on your prepared tray, edges just touching.
Prepare: Lightly brush the tops with milk for a golden finish.
Bake: Bake for around 15 minutes or until the tops are lightly golden and puffed.
Cool & Serve: Transfer to a wire rack and cover with a clean tea towel to keep them soft. Best enjoyed warm, piled high with jam and cream — and a cuppa, of course!
☕ Simple, soft and beautifully fluffy, these scones are a perfect pairing with Lana’s Garden jam. A timeless favourite for afternoon tea or weekend baking sessions.
