Method

1. Pre-heat oven to 190˚C.
2. In a large bowl, combine the self raising flour, baking powder and sugar.
3. Grate the Kremelta over the flour. Rub the Kremelta into the flour until mixture resembles fine breadcrumbs.
4. Make a well in the centre of the flour mixture and pour in ¾ of the lemonade. Mix to a firm but tacky dough, adding more lemonade if required.
5. Turn dough out onto a lightly floured board and knead gently.
6. Roll dough out to a 4cm thick circle using a floured cutter, cut out scones.
7. Re-roll dough as required.
8. Place scones onto a floured non-stick baking tray. Brush scones with beaten egg and bake in the pre-heated oven at 190˚C for 12 -15 minutes.
9. Cool on a wire rack and serve warm.

Tip: If making date or sultana scones, add ½ cup of fruit and 1 beaten egg to the mixture.