For the scone mix 3 cups self raising flour, sifted
1 cup of lemonade
1 cup of cream
Pinch of salt
1/4 cup espresso (cooled)
For the coffee cream 300ml cream
1 tsp vanilla essence
1/4 cup espresso (cooled)
Method
Mix flour, lemonade, cream, salt and espresso together in a bowl until combined. Tip onto a clean floured bench and knead until a soft dough is. be careful no to overwork the dough. Using a scone cutter, cut and place on a lined baking tray. Cook in a 200°C oven for 20 minutes or until golden and cooked through.
While the scones are cooking, making the coffee cream by mixing the cream, vanilla essence and espresso together in a bowl by hand or with a mixer until soft peaks are formed.
Remove scones from the oven. Once cooled, top with jam and the coffee cream. Dust with icing sugar and enjoy with a coffee.
