Lemonade Scones


  • 300ml cream
  • 2 ½  cups of self-raising flour (plain flour + X teas baking powder), sifted
  • Pinch of salt
  • ½ -1 cup lemonade
  • Milk for brushing tops
  • Decoration (optional), small heart cookie cutter.
  • Jam and whipped cream to serve


  1. Preheat oven to 220C. Place baking paper on a baking tray.
  2. Place cream, flour and salt into a bowl and mix until combined. Gradually add the lemonade and mix until the dough sticks together. Turn out onto a floured board and dust with flour.
  3. Press the dough into 3 cm thick square. Using a large knife dusted with flour cut the dough into 16 cubes. Round the corners off and arrange in a grid on the baking tray.
  4. Press the cookie cutter heart into the tops of each scone, brush with milk and bake in very hot oven 10-15mins (tops will brown). Serve hot with jam, cream and tea.

Fresh Mint Tea

There’s nothing quite like pot of tea made with quality tea leaves.  A fresh peppermint sprig steeping in a glass tea pot or tall cup looks and tastes wonderful.  For regular tea drinkers, add fresh mint to green tea for a more subtle taste.

Decadent Hot Chocolate Shots

  • 4 Espresso cups
  • 100 g dark chocolate, chopped.
  • 1 cup of milk
  • Flavouring (optional) eg ¼ tsp chilli, cinnamon or orange zest.
  • Whipped cream, cocoa powder to serve
  1. Warm milk, chocolate & chilli/cinnamon/orange zest in a pot until just simmering. Stir regularly.
  2. Pour into cups. Top with whipped cream and dust with cocoa powder.

Author: Francine Pirola

As featured in the May 2011 edition of CathFamily E-Magazine.

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