These scones are very, very simple. Try them next time you host a buffet.
- 325g self-raising flour
- 170ml lemonade
- 170ml double cream
Preheat the oven to 220C and grease and line a baking tray.
Sift the flour into a bowl and in a separate jug, combine the lemonade and the cream.
Gradually add the wet mixture to the dry flour and fold the ingredients together until they're just combined.
Pat the dough into a flat circle that’s about 3cm thick. Cut the dough into scones and then arrange the scones on a baking tray.
Bake them for 15 minutes or so or until golden.