INGREDIENTS

3 cups self raising flour

½ tsp baking powder

1 tsp sugar

60g Copha

300ml lemonade

1 egg, beaten

Plain flour for kneading and rolling

METHOD

1. Pre-heat oven to 190˚C.

2. In a large bowl, combine the self raising flour,

baking powder and sugar.

3. Grate the Copha over the flour. Rub the Copha

into the flour until mixture resembles fine

breadcrumbs.

4. Make a well in the centre of the flour mixture

and pour in ¾ of the lemonade. Mix to a firm but

tacky dough, adding more lemonade if required.

5. Turn dough out onto a lightly floured board and

knead gently.

6. Roll dough out to a 4cm thick circle using a

floured cutter, cut out scones.

7. Using a floured cutter, cut out scones. Re-roll

dough as required.

8. Place scones onto a floured non-stick baking

tray. Brush scones with beaten egg and bake in

the pre-heated oven at 190˚C for 12 -15 minutes.

9. Cool on a wire rack and serve warm.

NOTE: If making date or sultana scones, add ½ cup

of fruit and 1 beaten egg to the mixture.

 

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