Monday, June 9, 2008
I've been making these really easy scones a few times recently for friends and colleagues,served with lots of raspberry jam and double cream of course.
And baking is a lovely way to spend the queens birthday public holiday and eating scones,I'm sure it's one of Elizabeth's favourite things.
1 cup of lemonade
1 cup of cream
3 cups of self-raising flour
Preheat oven to very hot 220C.
Add lemonade and cream to flour, mix to form soft dough, then place mixture on floured surface.
Knead dough to a 2 cm thickness and cut with a floured cutter.
Place close together on tray, brush with whisked egg and bake for 10 - 15 minutes.