Shandy’s one of those nanna drinks that doesn’t get much of a look-in these days – although it’s just the job on a hot day. It works wonders, too, on a batch of scones.
4 1/4 cups self-raising flour
Heat the oven to 210C. Line a large ovenproof tray with baking paper and set aside.
Sift the flour into a large bowl, then pour in the cream, beer and lemonade. Fold together to make a soft dough.
Dust your bench top with flour and turn the dough out on to it. Pat into a rough rectangle shape, then cut into 10 to 12 large pieces. Transfer them to the lined tray and bake for 10 to 12 minutes, until risen and golden.
Eat with lashings of butter and jam.
And here’s a pro tip: there should be just enough beer and lemonade left over from two standard-sized bottles for a quick shandy pick-me-up when you’re done. (Makes about ten scones)
This recipe comes straight from our special one-off publication, frankie food. Pick up a copy via our online store, or through one of our wonderful stockists.