Lemonade Scones - 3 Ingredients From Scratch

1. Self raising flour (called self rising flour in the US and Canada) is simply flour that's already got baking powder in it. To make your own self raising flour, just add 7 tsp baking to 3 1/2 cups plain/all purpose flour (no need to minus 7 tsp flour, dough is quite sticky).

2. Lemonade - I use Schweppes and Kirks. "No brand" lemonade works fine too, as does 7Up and Solo so I presume any brand of any of these should work fine. Just need something fizzy and sweet!

3. Cutting tips - If you don't have a round cutter, which I didn't for ages, use an empty tin (cleaned!) or you can just cut them into squares with a knife. Just be sure to flour the knife between cuts so the dough doesn't stick to it.

TIPS: Push cutter straight up and down, do not twist. Flour the cutter in between so the dough doesn't stick. I usually get 6 out of the first batch, then I combine and pat out the offcuts to make another 3 - 4.

4. Milk brushing -This makes the tops nice and golden, and helps smooth the top too.

5. Storage - keeps for 3 days in an airtight container but needs to be reheated to serve. Also freeze well, for up to 3 months.

6. Nutrition per scone - jam and cream not included (I cannot be held responsible for how much you pile on!!).