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L&P Scones

L&P Scones

The trick to good scones is not to overwork the dough. You want to just bring it together and keep as much air in it as possible.

4 cups of self-raising flour
2 tsp baking powder
pinch of salt
1 cup of cream (can use cooking cream or standard cream)
330ml of fizz (lemonade or L&P)

Combine the dry ingredients in a large mixing bowl and make an indent in the centre of the bowl to drop the wet ingredients into.
Pour the cream and fizz into the hole and with a table knife, cut through the mixture to get it to combine to a point where you feel confident to dump the mixture onto a lightly floured benchtop to pat into shape ready for cutting out.
Place on a baking sheet lined with paper or silicone mat and cook at 220C for 12 minutes until just starting to colour golden on the top. Enjoy scones with a variety of toppings including Lemon Curd, Black Raspberry & Vanilla Jam or just lashings of melted butter!

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