It doesn’t get more Australian than the humble CWA scone! Made with only 6 ingredients, including pure Aussie cream, a fresh batch of scones is the perfect weekend treat (and lockdown baking activity!) as the warmer weather creeps in. Bonus points if you make your own jam!
1 cup pure cream
1 cup lemonade
3 cup self-raising flour
pinch of salt
extra flour, for dusting
jam and cream, to serve
1. Preheat oven to 220°C (200°C fan-forced). Lightly flour a baking tray.
2. Sift flour and salt into a large bowl. Pour in lemonade and cream and mix to a soft sticky dough. Scrape onto a generously floured surface. Knead very lightly and press into 3 cm thick disc. Using a 6cm cutter, cut dough into rounds and place on a baking paper lined oven tray. Gently knead scraps of dough together, repeat pressing and cutting.
3. Lightly brush tops with a little extra cream and bake for 15-20 minutes or until browned and tops are browned.
4. Serve with jam and cream.