Peaches and Cream Scones

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  1. Pre-heat oven to 220ºC. Line a tray with parchment paper
  2.  In a large bowl, mix together the flour, double cream and 7-up until combined. 
  3. Knead to just combine on a floured surface
  4. Pat out into a rectangle about ¾” thick. 
  5. Cut into squares. Brush the tops with cream and bake for 12-15 minutes until golden brown. 
  6. Meanwhile, whisk the remaining cream with about 2 tsp or so of the drained peach syrup.  Whip until soft peaks form 
  7. When the scones are cooled, top with some whipped cream, peaches and a drizzle of syrup. 
  8. Enjoy!