Lemon Myrtle Scones

Makes 20
Prep time 15 minutes
Cook time 40 minutes

  • 4 cups self-raising flour, sifted
  • 100g Bodalla Drovers Delight Cheddar Cheese, coarsely grated
  • 1 cup pure cream
  • 1 ½ cups lemonade
  • Double cream and Davidsons plum jam, to serve

1 Preheat oven to 220°C/200°C fan-forced. Line 2 large baking trays with non-stick baking paper.
2 Mix all ingredients together until well combined. Turn out onto a lightly floured surface, then pat out to 2cm thickness. Use a 6cm round biscuit cutter to cut out rounds from dough. Re-roll off cuts to produce 20 scones total.
3 Place scones onto prepared trays. Bake each tray for 20 minutes or until cooked and golden. Serve warm with cream and jam.

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