Annabel Langbein's lemonade scones Recipe

Annabel Langbein's lemonade scones

This ultra-simple recipe uses fizzy soda and cream to achieve a light-as-air result. With no eggs needed, it's a perfect last-minute bake with fabulous results! - by Chantal Walsh

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This ultra-simple recipe uses fizzy soda and cream to achieve a light-as-air result. With no eggs needed, it's a perfect last-minute bake with fabulous results!

Ingredients

4 cups self-raising flour

1 ½ tsp baking powder

330 ml can lemonade

1 cup cream

whipped cream, to serve (optional)

raspberry jam, to serve (optional)

Method

Preheat oven to 220°C. Combine dry ingredients, add lemonade and cream and mix lightly until evenly combined. Pat out on a floured surface to 4cm thick and cut into rounds. Place on trays and bake for 12 minutes or until puffed and golden.

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Ingredients

Method

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