Lemonade Scones

These are the easiest scones to make. Instead of stuffing around with crumbling butter into the flour and measuring baking powder, you just mix the three ingredients together and chuck them into the oven - and you have hot and fluffy scones in just 10 minutes! I made these during the 2011 floods in Brisbane, when bread was being sucked off the shelves and I wasn't inclined to roll chapathis for the hungry hordes.

You need:

1 cup cream or just a little less than a 300 ml container if you cant be bothered measuring it!
1 cup lemonade - you will have to measure this!or 250 ml
3 cups self raising flour

  1. Preheat oven to 210 C, or 200 C for a fan forced oven
  2. In a large bowl, add the flour, the cream and lastly the lemonade.
  3. Mix with two knives - not too vigorously, the idea is to get it mixed not made into a dough
  4. As soon as it becomes a sticky mass, turn it onto a lined tray.
  5. Press out gently into a rectangle of an even width.
  6. With a floured knife, make 2 lengthways cuts and 4 horizontal cuts. Cut through to the bottom, but dont attempt to lift or separate.
  7. Place in hot oven and bake for 10 minutes, When it browns on the top, test with a skewer. If the skewer comes out clean, remove it.
  8. Serve immediately with butter and lime marmalade, or the more traditional cream and jam.
Note: Ignore the white flour I mistakenly sprinkled over the top!