Easy lemonade scones
These fluffy scones are a must-try treat for school lunch boxes.
Note: + cooling time
- 3 1/2 cups (525g) self-raising flour
- 1 cup (250ml) lemonade
- 3/4 cup (185ml) buttermilk
- Jam, to serve
Preheat oven to 220°C and grease a 23cm (base measurement) square cake pan. Place the flour in a large bowl and make a well in the centre. Add the lemonade and buttermilk, then use a flat-bladed knife to stir until a soft, sticky dough forms.
Turn the dough onto a lightly floured surface and gently knead until just smooth. Press into a 3cm-thick disc. Use a lightly floured 6cm round cutter to cut 16 discs from the dough, re-shaping the dough if necessary. Arrange the scones, side-by-side, in the prepared pan.
Bake for 20 mins or until light golden and scones sound hollow when tapped. Cool slightly.
Serve scones with jam.