3 cups self rising flour
1 cup fresh LDF* cream (warmed not hot)
1 cup LDF* Lemonade, room temperature
Pinch of salt

Preheat oven to 425°. Place the warmed cream and room temperature lemonade into the sifted flour and mix together quickly by hand. The mixture will be very wet. Pour onto a well-floured board and sprinkle extra flour on top of batter and massage over dough to seal all edges. Cut into desired shape using a sharp scone/biscuit cutter.

Place scones onto a baking sheet and place into the oven. Due to the added moisture in this mixture, these scones will take longer than a ‘normal’ scone to bake. Bake for 20 minutes, or until the scones are golden brown on top.

Carefully tend scones while they bake, so as not to overcook. Cool on a rack. These scones are best eaten when warm with butter or strawberry jam. Top with whipped LDF cream for a real treat!

*Longmont Dairy Farm

From grouprecipes.com
Mooo News, May 2010