Chris Chun’s Lemonade Scones
Recipe:
6 Cups (900g) Self Raising Flour
500ml (2 cups) double cream (heavy cream)
500ml (2 cups) lemonade (or Sprite)
Mix with knife lightly until just combined. Roll out gently, cut into scones with round shaped cutter then bake in moderate oven 180C (350F) for 15 minutes.
Depending on how large you make your scones, this recipe could feed many many people. I have found that quartering it, and making small bite-sized scones is quite effective, or halving it and making larger scones works if you have fewer people (or less greedy people) to serve.
via Design*Sponge
