Cream Tea on the Homestead Verandah
Lemonade & Cream Scones
2 cups self raising flour
1/4 cup caster sugar
1/2 tspn salt
1/2 cup thickened cream
1/2 cup lemonade
2 tbspns milk
Preheat oven to 220′. Lightly grease baking tray.
In a lovely big bowl combine flour, sugar & salt, then add cream & milk to form soft dough.
Turn onto a lightly floured surface and knead gently until combined.
Press dough out until about 2cm high then use a 6cm scone cutter to make rounds.
Place on tray fairly close together (the scones rise better when they can lean on each other!) and brush the tops with milk.
Bake for 10/15 minutes until a light golden brown.
Serve warm with double or clotted cream & homemade preserves,
a pot of loose leaf tea and some congenial company.
Enjoy!
