Lemonade scones

Preheat oven to 220°C (fan assisted) and line a baking tray with baking paper.

Sift the self-raising flour and salt into a bowl. Make a well in the centre. Pour the cream and lemonade into the dry ingredients and mix together to form a soft dough.

Turn the dough out onto a well-floured bench, dust lightly with flour and gently pat the dough out to a thickness of about 2 centimetres. Cut into approx. 12 pieces and lift each onto the baking tray.

Bake for 10-12 minutes or until golden brown. Serve with butter or cool and serve with your favourite jam and whipped cream.