Hand Stirred Scone Recipe

This easy scone recipe is sure to impress even the most experienced scone grandmasters. 


4 cups self raising flour
pinch of salt
250ml pouring cream
375ml can lemonade
milk to brush on the scones

Preheat the oven to 220c fan forced. Sift the flour and salt in a large mixing bowl. Make a well in the centre, then add the cream and lemonade. Combine the mixture with a butter knife to form a dough.

Using either a marble slab or stainless steel bench that has been dusted in flour to prevent the dough from sticking, place the dough on to the surface and press the dough into a round disc that is approximately 2.5cm thick. Using a pastry cutter that is approximately 6cm in diameter, cut out scones and lay on to a baking tray that has been lined with baking paper.

Brush the top of each scone with milk. Place in a hot oven and bake for 10-12 minutes until they are golden brown.

Serve with your favourite Hand Stirred jam or lemon curd and lashings of double cream.