3-Ingredient Lemonade Scones

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4 cups self-raising flour

300 ml thickened cream

300 ml lemonade


  1. Pre-heat oven to 180°C.
  2. Add all ingredients into a large bowl and mix roughly until well combined and a thick dough has formed.
  3. Flour your bench. Place dough onto the bench and using your hands, give it a quick knead until the dough shapes into a ball.
  4. Press down on the dough until it is 1-inch thick, patting away like a baby’s bottom.
  5. Use your scone cutter to cut out dough portions, then place portions onto a lined baking tray, with portions quite close together. They will all lean in together and join a little while cooking, but are easy to pull apart once baked.
  6. When you have cut out all you can, re-roll out the dough, then press it back out flat to get the most scones out of your dough.
  7. That’s it! I don’t add a milk or egg wash; just whack them into a hot oven for 15-20 minutes or until golden brown on top, (during cooking time, you can whip some cream into soft peaks, and get that strawberry jam ready too).
  8. Pull apart and serve immediately with a good dollop of jam and cream.

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