Enjoy a delight taste of nostalgia and whip up a batch of lemonade scones. This recipe has been a classic for more than 50 years!
Ingreadient:
- 3 cups self raising flour
- 1/2 tsp baking powder
- 1 tsp sugar
- 60g Copha
- 300mls lemonade
- 1 egg, beaten
- Plain flour for kneading and rolling
Direction:
- Pre-heat oven to 190°C
- In a large bowl, combine the self raising flour, baking powder and sugar
- Grate the Copha over the flour. Rub the Copha into the flour until mixture resembles fine breadcrumbs
- Make a well in the centre of the flour mixture and pour in 3/4 of the lemonade. Mix to a firm but tacky dough, adding more lemonade if required
- Turn dough out onto a lightly floured board and knead gently
- Roll dough out to a 4cm thick circle
- Using a floured cutter, cut out scones. Re roll dough as required
- 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
- Cool on a wire rack and serve warm
