Ingredients
- ½ cup cream
- ½ cup lemonade pinch salt
- ¼ cup caster sugar
- ½ cup sultanas
- 2 cups self-rising flour
- 3 tablespoons milk, for brushing
- butter and jam, for serving
Method
- Preheat oven to 220°C (200°C fan bake). Line a baking tray with baking paper.
- Whisk the cream and lemonade together in a small bowl or jug.
- In another bowl, mix the salt, caster sugar, sultanas and flour together.
- Make a well in the dry ingredients and mix in the wet ingredients. Stir to combine.
- Tip the mixture onto a floured surface and press out to a 1.5cm thickness.
- Cut the scones with a 6cm round cutter.
- Place on the prepared baking tray.
- Brush the tops of the scones with milk.
- Bake for 12–15 minutes or until golden.