Recipe by: © Copyright, Annabel Langbein Media
This ultra-simple recipe uses fizzy soda and cream to achieve a light-as-air result. With no eggs needed, it's a perfect last-minute bake with fabulous results!
- 4 cups self-raising flour
- 1 ½ tsp baking powder
- 330 ml can lemonade
- 1 cup cream
- whipped cream, to serve (optional)
- raspberry jam, to serve (optional)
- Preheat oven to 220°C. Combine dry ingredients, add lemonade and cream and mix lightly until evenly combined. Pat out on a floured surface to 4cm thick and cut into rounds. Place on trays and bake for 12 minutes or until puffed and golden.
For sweet scones add 1⁄2 cup sultanas or chopped dates and 2 tbsp sugar to the dry ingredients.
For savoury cheese scones – use soda water instead of lemonade, omit the sugar and add 1 cup grated tasty cheese and a pinch of cayenne pepper. Add chopped bacon or onion if desired.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||9.8 g|
|Total carbohydrates||90.3 g|
|- Sugars||25.4 g|
|Dietary fibre||2.5 g|