These scones with a zesty twist are the perfect accompaniment for a modern take on British afternoon tea.
- 350g self-raising flour
- 120ml Co-op fresh double cream
- 120ml lemonade
- 50g caster sugar (optional)
- 1 egg, beaten
- 1 tbsp baking powder
Heat your oven to 220c/200c fan/gas mark 7.
Mix the flour, baking powder and (optional) sugar in a bowl and mix together. Pour in the cream slowly, followed by the lemonade, stirring until the mixture comes together into a dough.
Knead your dough on a floured work surface until combined, and then press the dough with your hands, or a rolling pin, to a thickness of around 2cm. Chill for approx. 1 hour until firm.
Use a 6cm round cutter to press out 10 circles and place them on a baking tray. Lightly brush each circle with the beaten egg.
Bake for 10-12 mins on a lined baking tray until lightly browned. Leave to cool on a wire rack. Serve warm with lemon curd or Co-op fresh strawberries and whipped cream.