INGREDIENTS
• 4 x 250 ml self-raising flour
• 2 tablespoon (30 ml) castor sugar
• pinch of salt
• 1 cup (250 ml) Clover cream
• ¾ cup (187 ml) Sprite cooldrink
• extra self-raising flour for the work surface
• Clover full-cream milk to pour on top
To serve
• 1 cup (250 ml) Clover cream
• ½ teaspoon (2,5 ml) vanilla essence
• 1 tablespoon (15 ml) castor sugar
Method
1. Preheat the oven to 200 °C. Mix the self-raising flour, castor sugar and salt in a large mixing bowl.
2. 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 little 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.
3. Use a cookie cutter to stamp scones out of the dough. Place the 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.
