Easy scone recipe

We call these "scones" - that's 's - kons' and not 's - cones' - however, in the US and other parts of North America I believe they are commonly referred to as "biscuits"

Here's a dead-set easy, "dig a hole and bury me, it just doesn't get better than this", recipe for scones.

LEMONADE SCONES

INGREDIENTS:

1 cup of lemonade (not flat)

1 cup of cream

3 cups self-raising flour

Handful of sultanas (optional)

METHOD:

Preheat oven to very hot 220°C.

Mix flour, a few sultanas, cream and lemonade. Mixture will be soft

Turn onto a lightly floured board. Pat down, do not roll. Use a round cookie cutter to cut scones.

Brush tops with milk or a lightly beaten egg.

Bake for about 10 minutes, or until tops are golden

Notes:

When you turn the mixture out onto the kitchen bench, dust it again with more flour so it isn’t too sticky to cut up. This will allow you to get a lovely ‘scone’ shape.

I prefer using egg to brush pastries as this makes them more golden after cooking.

These scones are wicked straight out of the oven with a slathering of butter, or, let them cool, slice them in half, lather with strawberry jam and top off with a big spoon of whipped double cream.

btw - these are "biscuits" in Australia":