Prep 2 mins
Cook 10 mins
As easy as pie, but tastier.
- Preheat oven to 200°C
- Place all ingredients in a bowl. Mix until combined.
- Scrape onto a floured surface. Knead lightly and shape the dough out to about 1" thick. Then cut into squares about 3" to 4" squared.
- Place on a greased cookie sheet and brush tops with a little milk.
- Bake for 10-15 minutes or until the top is browned.
- Serve with whatever :).
Yummy. Only tweaks I made were using half and half instead of cream. Added a extra 1/2 c flour and 1/2 t baking powder as mixture was very wet. Think this could be avoided by only using 330ml lemonade ( standard can ) as other lemonade scone recipes state. Overall though, nice and light mix. Will make again
I'm actually not going to rate them for this batch. I had put most of it together when I realised that I didn't have cream. I used light evaporated milk instead. I, too, can say that there was too much liquid. (But the evap. milk would not have helped with this, in my case.) I would suggest 2 things.... 1. use thick cream. 2. Only add half the liquid ingredients, mix and then add more as required. Mine worked out really well. They were tall and light. I will make these again but with cream.
Way too liquidy...I even check the ml conversion twice....added flour and more flour....They are now in a bag to take down to the lake to feed the ducks, if they can catch them before they drop to the bottom of the lake !!