Lemonade Scones

10 ounces cream
10 ounces lemonade
4 cups self-rising flour

Preheat oven to 425F. Mix sifted flour, cream, and lemonade with a knife to a consistent dough. If it is too dry, add more cream. If it is too wet, add
more flour. Place dough onto a lightly floured surface. Shape into balls, coat in flour, and place on baking tray. Bake at 425F for 10-15 minutes or
until tops turn golden. Allow to cool on a wire rack. Serve with whipped cream and boysenberry jam.

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