Easy Cream Scones
- 450g self-raising four
- 1/2 teaspoon salt
- 150ml cream
- 170ml lemonade
Preparation:10min › Cook:15min › Ready in:25min
- Preheat oven to 220 degrees C.
- Sift flour and salt into a large mixing bowl. Stir in wet ingredients and mix into a dough. Tip out onto a well floured surface and cut out scones with a 6cm fluted edge pastry cutter.
- Bake for 15 - 20 minutes until they are golden on top. Cool on a wire rack. Serve warm with jam and whipped cream.
Altered ingredient amounts. my grandson has a nut allergy so i changed a couple of the ingredients to suite the allergy & it worked - 25 Oct 2010
This recipe using cream instead of butter is so much easier and faster! Tastes great - 11 Feb 2010