
Recipe by: https://www.4ingredients.com.au/
Serves: 16 Scones
Time: 30mins
Ingredients
- 4 cups self-raising flour
- 1 cup lemonade
- 270g can coconut cream
Method
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Preheat oven to 200°C. Line a baking tray with baking paper.
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Sift self-raising flour into a bowl, make a well and pour in coconut cream and lemonade.
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Using a knife, mix to make a well and pour in coconut cream and lemonade.
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Using a knife, mix to make a firm dough.
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Turn out onto a clean, floured surface.
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Knead gently until smooth (don’t knead too much or scones will be tough).
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Pat dough into a 2cm-thick round.
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Using a 5cm (diameter) round cutter, cut out as many rounds as possible.
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Knead the dough together again, and cut out more rounds.
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Place scones onto prepared tray, nestled up against each other.
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Sprinkle tops with a little flour.
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Bake for 12-15 minutes or until golden and well risen. Serve warm with jam and coconut cream.