4 cups self−rising flour
1 1/4 cup cream
1 (12 ounce) can lemonade
1 teaspoon salt
1 egg, beaten
1/3 cup milk
Preheat oven to 350 degrees F.
Mix all ingredients in a bowl to a smooth dough. Put onto a floured board and cut out with smooth
straight sides with a scone cutter or floured glass. Put on a cookie sheet just touching. Brush tops with
milk or a mixture of egg and milk. Bake for 15 to 20 minutes until tops are light brown.
