Lemonade Scones

• serves 9

• Preparation time: PT10m

• Cooking time: PT20m

Ingredients

2 1/2 cups self-raising flour
300mls double cream or dollop cream
1- 1 1/4 cups lemonade
1 tsp vanilla essence
Extra flour for kneading
1 tblsp water
1 tblsp raw sugar

Method

1. Preheat the oven to 200C. Line an oven tray with baking paper. Sift the flour into a large mixing bowl. Make a well in the centre add 1/2 cup of the cream (reserve the rest for serving), lemonade and vanilla essence and mix with a table knife until a soft dough is formed.

2. Dust a flat surface with a little extra flour turn the scone dough out and knead gently until the dough just comes together press dough out with your hand until it measures a 14 x 18cm rectangle.

3. Dip a large sharp knife blade into flour, cut the dough into 9 even squares (2 cuts across and 2 cuts down). Using the flat blade of the knife lift the scones onto the prepared tray. They should stay in the shape that they were cut with a little space between each scone. Then brush scones with water and sprinkle with sugar.

4. Cook for 20 minutes or until the scones are well risen and golden brown, Remove from the oven and stand on a wire rack for 5-10 minutes before serving. Wrap in a clean tea-towel for a soft crust scone or leave on the cooler for a crisper crust. Serve with the raspberry jam and double cream.

5. Raspberry jam: Top your warm crusty scones with this delicious arid easy-to-make jam. Simply place 1 packet of frozen raspberries, 1 cup of sugar and a teaspoon of vanilla essence into a medium heavy based pan. Cook over a medium heat, stirring occasionally, for 10-12 minutes Spoon into a jar. Let cool, then serve.

Notes