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Lemon, Lime & Bitters Scones
- 3 cups self-raising flour
- 1 cup fresh cream
- 1 cup Bundaberg Lemon, Lime & Bitters
- pinch of salt
Preheat the oven to 220 C.
Sift the flour into a large bowl, add the pinch of salt and make a well in the centre. Gently pour in the cream and Bundaberg Lemon, Lime & Bitters into the well and mix gently with a spatula. Once the dough has come together, turn it out onto a lightly floured surface and knead until smooth.
Press dough into a 4cm thick slab and use a 8cm round cutter to cut as many discs as possible before bringing together the remaining dough and gently press out another slab and repeat until all dough is cut.
Grease a large baking tray and arrange dough discs closely together. Bake in the hot oven for 10-12 minutes or until golden.
Serve with whipped cream and orange marmalade.