Servings: 18

300 grams Self Raising Flour 300 grams Self Raising Flour
130 grams thick cream 130 grams thick cream
130 grams lemonade or sprite 130 grams lemonade or sprite
half teaspoon salt half teaspoon salt
Dash of milk for brushing scones before baking Dash of milk for brushing scones before baking

Pre-heat oven to 220 degrees.
Add the self-raising flour, thick cream, lemonade and half teaspoon of salt into bowl Closed lid .
Combine using the 'dough' Dough mode function for 16 sec.
Flour smooth working surface and hands - turn out dough and lightly knead until combined.
Press out dough with your hands to a thickness of approx 2cm - use a round cutter (I use 6cm diameter) go bigger if you wish to have bigger size scones.
Place scones on baking tray that is lined with grease proof paper.
Brush the tops with some milk.
Bake in the pre-heated oven for 10 to 15 minutes until lightly browned.
Serve with Jam and cream or butter and golden syrup.