Lemonade scones

Recipe's preparation

Pre heat oven to 200 degrees for fan forced oven.

Prepare a 20 cm cake tin by lining with baking paper to hang over the edges of the pan.

Add the flour to the TM bowl and mix for 5 seconds on speed 7.

Add the cream and lemonade to bowl.

Mix for 5 seconds on speed 5 to combine ingredients.

Then 30 seconds on interval speed, "Dough mode" , "Closed lid" position, until a dough is formed.

Turn dough on a lightly floured TM dough sheet and gently press dough into a 4 cm thick round.

Using a 5 cm biscuit cutter, dip the cutter into a small bowl of flour between each use,  (to enable the dough to easily fall out of cutter)  &  cut dough into 16 rounds. Re roll the dough if necessary.

Place rounds side by side in prepared pan. Having the rounds close together supports them as they rise.

Bake for 15-20 minutes or until scones are golden and sound hollow when tapped. Transfer to a wire rack.

Serve with your favourite jam and whipped cream.

Scones are best eaten on the day they are made.

They can be frozen and reheated, brushing with milk before placing oven.