• 2 cups self-raising flour, plus extra, for dusting
• 2 tblsps caster sugar
• ½ cup pure cream
• ½-⅔ cup creaming soda-flavoured soft drink
• Raspberry jam and whipped cream,to serve
Grease and line a 19cm square cake pan with baking paper.
Combine sifted flour and sugar in a large bowl. Make a well in the centre. Add cream and ½ cup of the creaming soda. Using a flat-bladed knife, gently stir until mixture forms a sticky dough, adding extra soda if needed.
Turn out onto a bench lightly dusted with extra flour. Very gently knead to form a smooth, soft dough. Pat into a 3cm-thick round. Using a 5.5cm round cutter dipped in flour, cut out nine rounds, reshaping dough
if necessary, until all the dough is used. Place rounds into the prepared pan.
Cook in a moderately hot oven (190°C) for about 25 to 30 minutes, or until lightly golden. Remove from the oven. Cover with a clean tea towel. Stand for 5 minutes.
Serve warm scones with jam and cream.