Lemonade Scones

 

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.