LEMONADE SQUARE SCONES BY REECE HIGNELL AKA CAKE BOI
3 cups (375g) Self raising flour
1 cup (240g) Fresh good quality cream
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1 cup (240g) Lemonade
1tsp (4g) Vanilla essence
Preheat the oven to 170C
To start the scones, sift self raising flour into a large mixing bowl. In a separate bowl, mix together the cream, lemonade and vanilla essence then pour the sifted flour over it. Now, using a butter knife, mix the ingredients together until the scone dough forms and then turn it out on to a lightly floured work bench. Lightly knead the dough for about 2/3 turns or until it just comes together.
Place into a lined and grease loaf tin.
Bake for 30/35 minutes until fully cooked through.
Serve with the best quality semi whipped cream and some of your favourite jam or with your favourite butter for a more savoury treat
For more info on the High Tea X Cakeboi, click here