The CWA-style scone: sky-high, feather-light and on the table in half an hour. Lemonade is the secret the grandmothers kept.
Ingredients
- 4 cups self-raising flour
- 1/2 tsp salt
- 300ml thickened cream
- 1 cup lemonade
- Extra milk for brushing
- Strawberry jam and whipped cream to serve
Method
- 1
Preheat oven to 220°C and line a tray. Sift flour and salt into a large bowl.
- 2
Pour in cream and lemonade and mix with a knife until just combined — the less you handle it, the lighter the scone.
- 3
Turn onto a floured bench and pat gently to 3cm thick. Do not knead.
- 4
Cut rounds with a floured cutter, pressing straight down without twisting.
- 5
Place scones touching each other on the tray and brush tops with milk.
- 6
Bake 12–14 minutes until risen and golden. Serve warm, jam first — or cream first, if you must start an argument.