Cooking time: 15min, Prep time 10min
2 cups The Kind Harvest Co. Self Raising Flour, sifted
55g (1/4 cup) caster sugar
125ml (1/2 cup) thick cream125ml (1/2 cup) lemonade
40ml (2 tablespoons) milk
Jam, to serve
Whipped cream, to serve
Preheat the oven to 220C. Lightly grease a baking tray.
Place the flour, sugar and 1/2 teaspoon salt in a large bowl.Add the cream and lemonade and mix to form a soft dough.
Turn out onto a lightly floured workbench and knead lightly until combined. Press the dough with your hands to a thickness of about 2cm.
Use a 6cm round cutter to cut out 8 scones, place on baking tray and brush the tops with some milk.
Re-roll scraps to make a few extra scones.
Bake for 10-15 minutes until lightly browned.
Serve warm with jam and whipped cream.
