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Ingredients

2 1/2 cups flour
2 tsp baking soda
2 tbs butter
1/2 cup sugar
1/2 tsp lemon peel (grated)
1/2 cup sultanas
1 cup lemonade

Method

• Sieve together the flour and baking soda

• Work the butter in with the fingertips

• Add the sugar, lemon peel and sultanas, combine

• Add sufficient lemonade to combine to a light dough / pastry

• Roll or press out with hands

• Cut to required shapes

• Place on a lightly oiled and floured tray

• Bake at 180ºC for 10 minutes

Chef's Note:

The secret to a good scone mix is:

1. The flour must be aerated by sieving three times
2. Only lightly rub in the butter using the fingertips only and allowing it to drop back into the bowl from about 9 inches above: this will also help to aerate the mixture
3. It should be combined quickly once the liquid goes in - do not over handle
4. Allow to rest on the tray for 15 minutes before baking
5. Ensure the baking powder is fresh; as it is made from two chemicals: baking soda and cream of tartare it has a very limited shelf. Over time the very two chemicals that make it work will eventually kill each other off. It is therefore recommended that it be purchased in as small amounts as possible

Enjoy and bon appetit . . . . .