Lemon Scones

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   Preheat oven to 425u00b0F. Grease a baking sheet. For the dough, place flour in a large bowl. Add lemonade and sour cream and mix with a round-bladed knife. Turn out onto a lightly floured surface and knead gently. Press into a 3/4 inch thick round. Using a 3 inch pastry cutter, cut out 14 rounds. Place on prepared baking sheet and brush tops with milk. Bake 15-20 mins or until golden and hollow-sounding when tapped. Transfer to a wire rack. Serve scones warm with lemon curd and raspberries.

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