This is a recipe from the 2010 Melbourne Grammar School FOG Community Cookbook. The hard copy version of this book is no longer available for purchase.
This recipe was passed onto me, by my mother-in-law Diana. Robyn Baillieu
Preparation: 5 minutes
Cooking time: 12–15 minutes
3 cups self-raising flour
1 cup lemonade
1 cup sour cream or cream
Preheat oven to 200C.
Sift flour into a large mixing bowl. Combine cream and lemonade in a jug and beat with a hand beater to make the mixture frothy. (Or you can shake it up in a large jar). Mix flour and lemonade/ cream mixture together till just combined. Don’t over mix.
Tip mixture onto a floured bench and flatten slightly. Using a floured 5cm cutter (or small glass) cut out scones and place on a lined oven tray. Brush tops with milk or left over cream/lemonade mixture. Bake in the oven for 12 to 15 minutes until lightly golden.
Serve with whipped cream and jam.
Tips: Sour cream and milk also work instead of cream and lemonade. May need more flour if the mixture is too wet.