- 3-3 1/2 cups Self Rising Flour
- 1 cup Heavy Whipping Cream, not whipped
- 1 cup Lemonade, cold
- 1 cup Blueberries
- Melted Butter, optional
- Granulated Sugar, optional
Preheat oven to 425°F. Line a baking tray with parchment paper and set aside.
In a large bowl, gently stir together 3 cups of the flour, the whipping cream, lemonade, and blueberries until just combined. If the mixture is very soft, add additional flour.
Drop by large spoonfuls on the baking tray. Lightly pat the scones into flattened circles about 1 1/2 -inches high and 3-inches in diameter. (You should have 16 scones total).
Bake until the tops are golden, 12 to 15 minutes.
If desired, brush the tops lightly with butter and sprinkle with sugar.