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.
