3 cups SR flour
1 cup lemonade
1 cup cream
Sift flour & salt together into large mixing bowl. Make a well in the centre & pour in lemonade & cream. Mix quickly with a flat-bladed knife until a soft dough forms.
Turn out onto floured board. Pat down to 5cm thickness & cut rounds with a floured scone cutter. Place scones on a scone tray lined with baking paper (Julie’s tip: pack them close together to ensure they rise well.)
Bake for 12 mins at 250c. Separate scones if necessary and bake a further 1 minute.
Serve with jam & whipped cream.