• Iris Windsor

Lemonade Scones


3 cups SR flour

1 dessertsp icing sugar

1 teasp salt

½ cup cream

1-1¼ cups lemonade


  1. Preheat oven to 220 - 230C

  2. Sift all dry ingredients into a bowl

  3. Combine cream and lemonade in a jug

  4. Cut cream and lemonade into the dry ingredients with a knife

  5. Using floured hands, work quickly into a dough on a floured board

  6. Flatten to about 3 cms thick. Cut into rounds with a scone cutter

  7. Place close together on a greased and floured scone tray

  8. Brush over with milk

  9. Place on the top shelf of a very hot oven (220-230) for 10 –12 minutes

  10. Serve with jam and cream

  11. Makes10 - 12 scones

To learn more about us, at Dragonfly's Early Learning at Coolum Beach, go to https://www.dragonflys.com.au/contact-us

Or give us a call on 07 5471 6500. We would love to hear from you.

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