1 cup fresh cream1 cup Sprite (or lemon soda)½ cup castor sugar4 ½ cups self raising flour Also needed-Flour for surface1 beaten egg or milk Optional for serving-ButterJamWhipped cream
1. Mix the Sprite, sugar and cream together.2. Sift in self raising flour.3. Mix together with a spatula or knife, without over mixing.4. Once it has come together, flour a work top.5. Place the dough onto flour.6. Dust the top of dough with flour and roll dough 2-3 cm thick (do not press hard).7. Dip round cutter into flour for every cut. Cut scone rounds.8. Place a little apart on a baking tray.9. Brush the tops with beaten egg/milk to bake a golden top.10. Bake in preheated 180°C oven until risen and lightly golden. 11. Test one to see if it has baked all the way through. Do not over bake as it will dry out. 12. Best had on the day it's made, but will keep for 3-4 days in an airtight container in cool weather or in fridge in hot weather. Serve with butter and jam.
INFO & TIPS
May half the recipe. +/- 26 mini scones came out of half the recipe. And 16 extra large scones out of a full recipe.