Lemonade Scones

Ingredients

·        700g self-raising flour

·        300ml double cream

·        375ml lemonade

Serve with clotted cream and jam 

1. Preheat the oven to 220C/gas 7 and line a baking tray with parchment paper.

2. Sift the flour into a bowl. Make a well in the centre and pour in the cream and lemonade. Mix first with a wooden spoon and then with your hands to make a firm dough. 

3. Roll the dough out on a lightly floured surface and cut into 12 circles using a scone (or cookie) cutter. 

4. Arrange the scones on the lined baking tray and bake until golden brown, about 10-15 minutes. 

5. Serve the scones with clotted cream and raspberry jam.