New Zealand Scones


4 cup self-raising flour
1 can of seven up
1 1/2 cups cream

How to prepare

Combine ingredients, and cut them with a knife until just mixed. The seven-up will make the mixture frothy, but will disappear after mixing. Plop muffin sized pieces of dough on a non-stick cookie sheet, and pat down the top. Consistency will be sticky. Bake until golden brown for 12 minutes at 220C or 425 F. Yep, that’s right – 425 F. The seven up makes them feather light.

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