LEMONADE SCONE RECIPE

4 cups (cup size 250ml) of self raising flour 1 carton/bottle cream (300ml) 1 can (375ml) lemonade.

Mix ingredients in large bowl. Knead lightly on a floured surface until you have a smooth dough, cut with a floured scone cutter (small drinking glass) and place on greased oven slide/tray. Baste (brush) with milk. Bake in 180C oven for 15 minutes. Scones cooked when light golden brown or when tapped they sound a bit hollow.

You can substitute the cream with equivalent amounts of pumpkin or sweet potato or with yoghurt. When I use pumpkin or sweet potato, I add 2 tablespoons (20ml spoon x 2) of butter because I thought they might fall apart without any shortening. Also, I’ve substituted the lemonade with orangeade (Fanta etc) to make the scones a great orange. If you substitute the cream for low fat yoghurt and the lemonade with diet lemonade you have 1% fat and no sugar scones – a yummy guilt-free treat that you can then drench with butter and jam. Have fun, Maureen Shelley 2008

Adapted from a recipe in 4 Ingredients cookbook by Rachael Bermingham and Kim McCosker http://www.4ingredients.com.au/