Lemonade scones

3 cups self raising flour

¼ teaspoon salt

1 cup thickened cream

1 cup lemonade

Preheat oven to 220°C.

Line an oven tray with baking paper.

Sift the flour and salt into a large bowl and make a well in the center.

In a jug, combine the cream and lemonade.

Pour the cream and lemonade into the well in the bowl, stirring very minimally with a butter knife, drawing the flour into the liquid.

When all the flour is incorporated, tip out onto a floured bench and, using your hands, very gently bring the dough together. It’s very important not to over-handle the dough at this stage, or the scones will be heavy.

When the dough has come together, flatten it to a disc about 3cm thick. Use a 5cm cookie cutter to cut rounds in the dough. Once you have cut as many as you can, the remaining dough can be brought together once more and a few more rounds cut out.

Place the scones on the baking tray, touching each other, and bake for 10 minutes or until puffed and golden on top, and sounds hollow when tapped with a knife.

Ideally, serve warm with butter, or jam and cream.