5 cups self raising flour
1 can (375ml) cold lemonade
300ml thickened cream
1 teaspoon baking powder
1 can (375ml) cold lemonade
300ml thickened cream
1 teaspoon baking powder
Preheat oven to 225.
Sift flour into a large bowl.
Combine lemonade & cream in jug.
Add lemonade & cream mixture to the flour and mix gently with a knife until just combined (don't over mix!)
Place dough on a lightly floured bench and press to 2.5cm thickness.
Cut scones using shapes.
Place close together on tray and bake for 12-15 minutes.
Serve hot with jam and cream.
Sift flour into a large bowl.
Combine lemonade & cream in jug.
Add lemonade & cream mixture to the flour and mix gently with a knife until just combined (don't over mix!)
Place dough on a lightly floured bench and press to 2.5cm thickness.
Cut scones using shapes.
Place close together on tray and bake for 12-15 minutes.
Serve hot with jam and cream.
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