Raspberry Scones
These raspberry scones are adapted from a recipe in page 24 of March 2023 edition of Tesco's magazine.
- Time
- 30 minutes
- Yield
- 8
Ingredients
- 2¼ cups (300 g/11 oz) self-rising flour, plus extra for dusting
- ¼ cup (55 g) superfine sugar
- ¼ teaspoon salt
- ½ cup (125 ml/4.2 US fl oz) plus 2 teaspoons pink lemonade
- ⅔ cup (160 ml) heavy cream, plus extra to serve (optional)
- 1¼ cups (100 g) frozen raspberries
- Whipped cream (optional)
- Raspberry jam, to serve (optional)
Method
- Sift the flour, sugar, and salt into a mixing bowl.
- Mix ½ cup (125 ml) lemonade and ½ cup (125 ml) 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. 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 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.
- Take the scones out of the oven and cool for 5 minutes on the sheet.
- Serve with the whipped cream and jam, if you like.