Chris Chun’s Lemonade Scones

Recipe:
6 Cups (780g) Self Raising Flour
500ml (2 cups) cream (heavy cream)
500ml (2 cups) lemonade (you call it Sprite)
Mix with knife lightly until just combined. Roll out gently, cut into scones with round shaped cutter then bake in moderate oven 180C (350F) for 15 minutes.
Note from Kristina: Depending on how large you make your scones, this recipe could feed many many people. I have found that quartering it, and making small bite-sized scones is quite effective, or halving it and making larger scones works if you have fewer people (or less greedy people) to serve.