Extra delicious scones for your afternoon tea - or any other occasion!
Ingredients:
- 325g self raising flour
- 25g pumpkin seed or walnut flour
- 2/3 cup lemonade
- 2/3 cup thickened cream
- extra flour for dusting
- extra cream for whipping
Instructions:
- For light and fluffy scones, sift the self raising flour 3 times into a medium bowl.
- Add the seed or nut flour to self raising flour.
- In separate bowl mix lemonade and cream together then add it to the flour mix.
- Gently fold in the liquid until combined (do not over stir so you keep as much air in as possible).
- Press mixture out onto floured bench to 3.5cm thickness and cut out rounds with 5cm cookie cutter.
- Place rounds onto floured baking tray and cook in 225° C for 12 - 15 minutes.
- Serve hot with jam and whipped cream.