- 3 ½ Cups of gluten free self raising flour (extra for dusting)
- 1 Cup of thickened cream
- 1 Cup of Lemonade
- ½ cup of chopped dried dates
- ½ Cup of Sultanas
- 2 tablespoons of caster sugar.
- 4 tablespoons on milk
- Favourite jam and freshly whipped cream to serve
Line a baking pan with baking paper, and preheat oven to 180 Celsius (fan-forced)
Combine all ingredients into a bowl and min until flour is just combined. Be careful not to over-mix,
dough should be soft and sticky.
Lightly flour surface, and knead dough gentle approx 3 to four times, bring dough together, and
gently pat down into a rectangle shape, that is 2.5cm thick.
Using a 6cm cookie cutter, press straight down into dough.
Carefully place on lined baking paper tray, slightly touching each other.
Brush tops lightly with milk
Bake in the over for 16-18minutes or until golden brown and cooked through.
Place scones on a cooling rack and pop a tea towel on top, until ready to serve