- 3 cups self-raising flour
- pinch of salt
- 1 cup cream
- 1 cup lemonade
Sift flour and salt into a large bowl. Make a well in the centre. Pour in
cream and lemonade.
- Mix with a knife until mixture comes together. Turn dough onto a lightly-floured surface. Knead gently until smooth and pliable.
3. Cut scones into rounds using a scone cutter. Arrange close together on a lightly greased tray.
4. Bake in a very hot oven (220°C) for 10 to 12 minutes or until golden.
Serve with jam and cream. Freeze if desired.
This afternoon I am off to the hair salon to have my hair cut, coloured and styled as the Darlington Arts Festival Opening Night is tonight - photos of my painting and my hair in tomorrow's blog - so stay tuned.