3 cups self rising flour
1 cup fresh LDF* cream (warmed not hot)
1 cup LDF* Lemonade, room temperature
Pinch of salt
Preheat oven to 425°. Place the warmed cream and room temperature lemonade into the sifted flour and mix together quickly by hand. The mixture will be very wet. Pour onto a well-floured board and sprinkle extra flour on top of batter and massage over dough to seal all edges. Cut into desired shape using a sharp scone/biscuit cutter.
Place scones onto a baking sheet and place into the oven. Due to the added moisture in this mixture, these scones will take longer than a ‘normal’ scone to bake. Bake for 20 minutes, or until the scones are golden brown on top.
Carefully tend scones while they bake, so as not to overcook. Cool on a rack, these scones are best eaten when warm with butter, strawberry jam. Top with whipped LDF cream, for a real treat!
*Longmont Dairy Farm
From grouprecipes.com
Mooo News, May 2010
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