200g dried cherries (unsweetened)
600g self-raising flour
1 teaspoon bicarbonate of soda
1/2 cup caster sugar
1 cup lemonade
1 cup heavy creamMethod
Preheat the oven to 220°C and line a baking tray with wax paper.
Add the flour, bicarbonate of soda, caster sugar and 1/2 teaspoon salt into a large bowl.
Mix to combine.
Add the cream and lemonade and then the dried cherries, mix until a dough forms. Try not to over mix.
Onto a lightly floured surface use your hands to flatten the dough to about 2cm in thickness.
Use a cookie cutter and cut out the scones. Do not twist as you lift as this will stop them rising.
Re roll the dough until all is used.
Brush the top with milk and bake for 12 to 15 minutes.
Serve with cream and jam or butter if preferred.