- 300ml diet lemonade
- 450g (3 cups) self-raising flour
- 0.5 cup whipped cream
- 80g butter
- Whipped cream, to serve
- Strawberry jam, to serve
Preheat oven to 220°C. Grease a baking tray. Combine butter and flour in a food processor until the mixture resembles fine breadcrumbs. Transfer to a large bowl.
Add the lemonade and the cream. Use a flat-bladed knife to stir until combined. Turn dough onto a lightly floured surface and knead until smooth.
Press the dough out to a round 3cm-thick disc. Using a 5cm-diameter scone cutter, cut into rounds. Place scones, side by side, just touching, on prepared tray. Bake for 15-20 minutes or until golden and scones sound hollow when tapped on base. Transfer immediately to a wire rack to cool. Halve scones and spread with jam and Dairy Whip Whipped Cream. Serve this sweet snack with lemonade, if desired.