METHOD

1. Preheat oven to 200C and line a baking tray with baking paper.
2. In a large bowl, combine the self-raising flour and Natvia. Make a well in the centre and add 300ml of the cream and the soda water.
3. Bring the dough together in the bowl and then roll onto a floured surface.
4. Knead into a 3cm thick round. Using a round cutter cut scones from the dough and place onto the prepared tray. Once cut mould the dough back into a round and repeat.
5. Brush the scones with 1 tablespoon of cream
6. Bake for 18-20 minutes or until golden.
7. Whisk the remaining cream (200ml) to soft peaks
8. Once cooked, cut in half and top with Natvia fruit spread and cream