TRACY’S BEST SCONES
The best scones I’ve made!
- 3 cups self raising flour
- 1 cup cream
- 1 cup lemonade
- 1 egg
Mix all together and on a floured surface, just knead a little, not too much.
Roll out but not too much either, I just used my hands to flatten the dough a little, cut into squares and brushed with beaten egg and baked at 200°C for 15 to 20 minutes.
Note:
Don’t handle the dough to much, that is the success of this recipe. – Rina Kleinhans
Recipe and photo: Tracy Vohra