Perfect scones

Food goes out of date eventually, but there are some foods that will never go out of  fashion.
Here's how to make those classic tall, fluffy scones your grandma used to make, but with none of the fuss of rubbing in butter or 'cutting' the mixture with a knife. Quick and easy to make, there's no way you can muck up these lemonade scones. And don't worry, they will taste exactly the same as Grandma's - despite the lemonade!

Ingredients
3 cups self raising flour
1 cup thickened cream
1 cup lemonade

Method

1. Preheat oven to 230°C and line a baking tray with baking paper.
2. Combine ingredients in a mixing bowl with a wooden spoon.
3. Turn out the mixture onto a lightly-floured bench-top and knead very lightly, just to cover it with flour.
4. With a rolling pin, roll out mixture to 2 cm thickness and cut out scones with a circular cookie cutter.
5. Place the scones closely together on the baking tray and bake for 12 minutes.
6. Cool slightly on a cooling rack, then cover it with a tea towel to keep the scones warm if desired.
7. Serve with jam and whipped cream

Makes approximately 16 scones

Before

After

Tips

• Flour the rolling pin to prevent the mixture from sticking to it. I have a 'non-stick' silicon rolling pin, and still flour it. You can also flour the cutting edge of the cookie cutter, making it easier to remove the scones from the cutter without spoiling their shape.
• Packing the scones tightly together on the baking tray helps them rise upward nicely during cooking.
• There is no need to baste the top of the scones with milk. These scones brown up nicely without milk.
• You can mix in some grated cheese or chopped dates at Step 2 for some extra flavour.
• Be inventive and serve with Nutella or other toppings. My dad even loves scones with peanut butter!