A classic scone recipe that's sure to rise! Supplied by Joan Gower (Tutaenui branch of Rural Women New Zealand).
1 cup lemonade (or you could use plain, unsweetened soda water)
1 cup cream
3 cups self-raising flour
1/2 tsp salt
1 egg, beaten
Preheat oven to 220°C.
Mix lemonade, cream, flour and salt together to form a soft dough. Knead gently and roll out on a floured surface to 2cm thick. Cut into squares and place on a baking tray. Brush the tops with beaten egg.
Bake for 10–15 minutes until golden. Best served warm with butter, jam and whipped cream.
Photography: Carrie Dobbs
Recipe from A Good Baking Day
For Lemon Apricot Slice, click here.
For Pumpkin Prune and Orange Muffins click here.
For Celebration Mud Cake click here.