These gluten-free scones comprise only four ingredients and make the perfect teatime treat
Preheat the oven to 200°C/gas mark 6. Sieve the flour and baking powder into a bowl and make a well in the centre.Pour in the cream and ¾ of the lemonade, adding more if necessary.
Mix to make a firm dough (if too wet, add more flour), roll onto a floured surface and knead into a high, round mound.
Cut with a round cutter and place close together on a baking sheet lined with greaseproof paper. Bake for 15 minutes or until golden brown.
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