A friend of mine gave me a fabulous recipe for Lemonade Scones. I'm not sure where she got it from, so I was unable to reference it (apologies). I've tried them, along with my flatmates and we LOVED them!
2 cups Self-raising flour
1/4 cup caster sugar
1/2 cup thick cream
1/2 cup lemonade (like sprite or something)
1/2 tsp salt
2 tbs milk
1. Preheat the oven to 220c. Then lightly grease a baking tray. (I don't like having to wash the grease off the tray so I always put baking paper on the tray instead. Occasionally, I even go as far as to grease the baking paper, just to feel like I'm following the recipe exactly, heeheehee).
2. Sieve the flour, sugar and salt into a big bowl (don't go for the medium-sized bowl otherwise you'll need to move it into a big one and then you'll have more washing up to do. Always go for the biggest bowl first! Don't listen to Goldilocks with "The small one was just right.").
Then add the cream and lemonade and mix together to form a soft dough (use your hands. It's way more fun). P.S. the dough was super sticky when I tried this, so don't panic if yours is too.
Turn the gooey dough out onto a lightly (or heavily in my case) floured worktop and knead until combined.
With your hands flatten the dough until it is about 2cm thick (give or take a couple of cms). Then use a cutter to cut the scones out. I didn't have a cutter so I used a teacup to cut them. It worked perfectly well and teacups are way more elegant than a cutter anyway! Also, mix the leftover dough up into what I like to call, "The Blob."
Place scones onto the baking tray (and the blob) and cook for 10-15mins or until lightly brown.
Then eat them with lots of cream and raspberry jam!