Scones for tea

(You may be aware...) my little Monty has several food allergies, the worst of which is egg. This makes it very difficult for him when it comes to cakes, cookies or pancakes...pretty much most yummy desserts. I was once offered the very helpful hint from a fellow egg allergy burdened mom, that adding one can of sprite to a box of yellow cake mix (and nothing else!) will result in delicious, albeit tarter and moister, cupcakes for a birthday party. So I was wondering through my favorite daily blog Design Sponge and I found a recipe for Lemonade Scones. Sounds kind of cool so I checked it out and yay, it's another egg free recipe, though there's not a mention of it being an allergy friendly recipe (which usually scares me off cause it virtually means "not as tasty"). So here it is!

Chris Chun's Lemonade Scones

6 cups of self raising flour

2 cups heavy cream

2 cups Sprite

Mix with knife slightly until just combined. Roll out gently on floured surface, cut into scones with round shaped cutter, then bake in 350 degree oven for 15 minutes.

Note: It's an Australian recipe and so the end result is more of the English tea scone than the American scOne. This makes it even lovelier and the recipe seems too simple to be true. I always thoughts scones were really laborsome to make.