Raspberry Scones
These raspberry scones are adapted from a recipe in page 24 of March 2023 edition of Tesco's magazine.[1]
Total Time
30 minutes
Servings
8
2¼ cups (300 g/11 oz) self-rising flour, plus extra for dusting
¼ cup (55 g/1.9 oz) superfine sugar
¼ teaspoon salt
½ cup (125 ml/4.2 US fl oz) plus 2 teaspoons pink lemonade
⅔ cup (160 ml/5.4 US fl oz) heavy cream, plus extra to serve (optional)
1¼ cups (100 g/3.5 oz) frozen raspberries
Whipped cream (optional)
Raspberry jam, to serve (optional)
Sift the flour, sugar, and salt into a mixing bowl.
Mix ½ cup (125 ml/4.2 US fl oz) lemonade and ½ cup (125 ml/4.2 US fl oz) heavy cream in a jug.
Pour the liquid into the dry ingredients.
Mix together using a dull knife to form a soft, crumbly dough.
Preheat the oven to 220 °C (428 °F). Dust a baking sheet with flour.
Turn the dough onto a floured surface.
Scatter the frozen raspberries over the dough, and lightly knead until evenly combined.
Using your hand or a rolling pin, roll out or pat the dough to a thickness of 3 cm (1.2 in) thick.
Cut out 8 scones using a floured 5 cm (2.0 in) round cookie cutter.
Transfer the scones to the prepared baking sheet.
Mix the remaining cream with remaining lemonade in another bowl to loosen. Brush the scones with this glaze.
Bake for 12–14 minutes until lightly browned.
12–14 minutes
Take the scones out of the oven and cool for 5 minutes on the sheet.
5 minutes
Serve with the whipped cream and jam, if you like.