Apricot Scones

Warm scones served with home-made Peach jam

Adapted from this recipe.  

Ingredients:

320g self-raising flour (sifted)

2/3 cup cold lemonade

2/3 cup evaporated milk/cream

1 tsp sugar

pinch of salt

20g dried apricot (chopped) - optional

• Preheat oven to 200 degrees C.  Line a baking tray with baking paper which is lightly floured.
• Combine lemonade and milk in a bowl.  
• Combine flour and chopped dried apricot in a large mixing bowl.  Add lemonade mixture into the flour mixture and fold ingredients until just combined (do not over mix as it will produce tough scones) - the dough should be fairly soft and sticky.
• Place dough onto the floured baking paper (on the baking tray).  Lightly press the dough into about 4 cm thickness.  Using a knife which has been floured, cut the dough into 5cm squares.  
• Place scones close together, so they are just touching.  
• Bake for about 15 minutes or until cooked through.
• Serve warm with jam and whipped cream.