INGREDIENTS
500 g (4 cups) self-raising flour
30 ml (2 tbsp) castor sugar
pinch of salt
250 ml (1 cup) CLOVER fresh cream
187 ml (¾ cup) Sprite cooldrink
extra self-raising flour for the work surface
CLOVER full cream milk to pour on top
TO SERVE
250 ml (1 cup) CLOVER fresh cream
2,5 ml (½ tsp) vanilla essence
15 ml (1 tbsp) castor sugar
Method
Preheat the oven to 200 °C.
Mix the self-raising flour, castor sugar and salt in a large mixing bowl.
Mix the cream and the Sprite and add to the flour mixture. Squeeze the mixture lightly by hand, but don’t knead it.
Sprinkle a bit of extra flour on the work surface and roll out the dough until it is even on top and has a height of about 2 cm.
Use a cookie cutter to stamp scones out of the dough.
Place scones on a baking tray lined with baking paper.
Brush a bit of milk on top of the scones.
Bake for 13 minutes, or until golden brown.
SERVING SUGGESTION
Mix the cream with the vanilla essence and the castor sugar until it just starts to stiffen.
Halve the scones. Scoop cream onto the scone halves.
Serve with strawberry jam.
CLOVER INGREDIENTS USED IN THIS RECIPE