• 1 cup pure cream
  • 1 cup lemonade
  • 3 cup self-raising flour
  • pinch of salt
  • extra flour, for dusting
  • Lemon or Passionfruit Curd or Apricot Jam to serve                                                                              
  • Preheat oven to 220°C (200°C fan-forced). Lightly flour a baking tray.
  • Sift flour and salt into a large bowl. Pour in lemonade and cream and mix to a soft sticky dough. Scrape onto a generously floured surface. Knead very lightly and press into 3 cm thick disc. Using a 6cm cutter, cut dough into rounds and place on a baking paper lined oven tray. Gently knead scraps of dough together, repeat pressing and cutting.
  • Lightly brush tops with a little extra cream and bake for 15-20 minutes or until browned and tops are browned.
  • Serve with Curd or Apricot Jam.