Method

Easy Lemonade Scones

1. 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.
2. 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.
3. Bake for 20 mins or until light golden and scones sound hollow when tapped.
4. Serve with jam.

Tip: To freeze the scones, wrap each cooled scone in plastic wrap. Freeze for up to 3 months. Split and spread with jam when frozen, then pop into a lunch box – it will thaw by lunch time.

Ham & Avocado Sandwich

1. Mash avocado in a bowl with lemon juice and spring onion.
2. Top 1 slice of bread with avocado mixture and ham. Top with remaining bread. Cut off crusts and discard. Cut the sandwich into fingers.

Nutrition Per Serve

Easy Lemonade Scones

Energy 536kJ/128 Cals (6%) Protein 4g (8%) Fat 1g (1%) Sat Fat 0.2g (1%) Sodium 237mg (12%) Carb 26g (8%) Sugar 2g (2%) Dietary Fibre 1g (3%)



Ham & Avocado Sandwich

Energy 1606kJ/384 Cals (18%) Protein 16g (32%) Fat 22g (31%) Sat Fat 5g (21%) Sodium 934mg (47%) Carb 27g (9%) Sugar 3g (3%) Dietary Fibre 5g (17%)