About this recipe:Lovely light scones made the Australian way, but using a can of cream soda instead of fizzy lemonade. Cream soda gives a very subtle hint of vanilla. The fizz makes them extra light. Whipping cream is the nearest to Australian pure cream. The fat required is in the cream and the sugar in the can of fizz.
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Method Prep:15min › Cook:20min › Extra time:10min › Ready in:45min
Preheat the oven to 220 C / Gas 6. Line a baking tray with baking parchment.
Pour the cream soda and cream into a jug and gently stir. Put the flour into a large mixing bowl. Make a well in the centre. Add cream and cream soda and mix together gently until all liquid absorbed. Takes just a minute or so. It looks a bit sticky!
Tip dough onto a floured surface. Sprinkle a little flour onto hands and on top of dough. Shape and pat the dough into a circle with your hands until about 2.5cm thick.
Cut out scones and place onto the prepared baking tray. Reshape the dough gently and cut out a few more. Using a 5.5cm cutter gives about 18 to 20 scones.
Bake until lightly golden colour, about 20 to 25 minutes. Cool on wire rack.
Lovely served warm with butter or filled with whipped cream and strawberry jam. Try one served with fruit and custard for dessert.
If you do not like vanilla, then replace cream soda with a can of lemonade, or 7up®.
Best serves freshly baked. When cool, store in an airtight container.
Absolutely amazing! It shouldn't work but it does - and makes the most beautiful light scones. I thought the cream soda might make them too sweet, but it doesn't. Really quick and easy, will try lemonade ones next. Highly recommend! - 06 Feb 2016