LEMONADE SCONES 1 c cream 1 c lemonade 3 c self raising flour, pinch of salt, flour for dusting. Preheat oven. Flour a baking tray. Place ingred into bowl. Combine. Scrape onto floured surface. Knead lightly and shape using a 6 cm round cutter, 3 cm high. Dust with flour and bake for 15-20 minutes. Serve with jam and cream. VARIATIONS: 1 c chopped dates, raisins or dried cranberries • 1 c choc chips. OR, • 1 large onion, finely chopped • 1 c grated cheese • 3 T chopped herbs
Penelope Carlevato is an author, speaker, and culinary expert noted for her expertise… and her expert-teas. Founder of Penelope’s Tea Time, (www.PenelopesTeaT...) a blender and marketer of specialized teas; and co-hostess of the cable-TV program Cooking Up Wonders, Penelope has written a previous book on tea, The Perfect Cup, as well as many articles on the world’s favorite table beverage.