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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Raspberry Scones

Serves 8 · 30 minutes

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 2¼ cups (300 g/11 oz) self-rising flour, plus extra for dusting
  • ¼ cup () superfine sugar
  • ¼ teaspoon salt
  • ½ cup (125 ml/4.2 US fl oz) plus 2 teaspoons pink lemonade
  • ⅔ cup () heavy cream, plus extra to serve (optional)
  • 1¼ cups () frozen raspberries
  • Whipped cream (optional)
  • Raspberry jam, to serve (optional)

Method

  1. Sift the flour, sugar, and salt into a mixing bowl.
  2. Mix ½ cup () lemonade and ½ cup () heavy cream in a jug.
  3. Pour the liquid into the dry ingredients.
  4. Mix together using a dull knife to form a soft, crumbly dough.
  5. Preheat the oven to . Dust a baking sheet with flour.
  6. Turn the dough onto a floured surface.
  7. Scatter the frozen raspberries over the dough, and lightly knead until evenly combined.
  8. Using your hand or a rolling pin, roll out or pat the dough to a thickness of 3 cm (1.2 in) thick.
  9. Cut out 8 scones using a floured round cookie cutter.
  10. Transfer the scones to the prepared baking sheet.
  11. Mix the remaining cream with remaining lemonade in another bowl to loosen. Brush the scones with this glaze.
  12. Bake for 12–14 minutes until lightly browned.
  13. Take the scones out of the oven and cool for 5 minutes on the sheet.
  14. Serve with the whipped cream and jam, if you like.