Raspberry Scones
These raspberry scones get their lift and a faint sweetness from pink lemonade, which stands in for the usual milk and works alongside the self-rising flour. Heavy cream keeps the crumb tender, and frozen raspberries go straight into the dough so they stay whole instead of bleeding into it. A lemonade and cream glaze browns the tops. The whole batch of eight takes about 30 minutes.
Instructions
Sift the flour, sugar and salt into a large mixing bowl. In a jug, stir together ½ cup (125 ml/4.2 US fl oz) of the lemonade and ½ cup (125 ml/4.2 US fl oz) of the heavy cream.
Pour the liquid into the dry ingredients and mix with a dull knife until you have a soft, crumbly dough. Heat the oven to 220 °C (428 °F) and dust a baking sheet with flour.
Tip the dough onto a floured surface and scatter the frozen raspberries over it. Knead lightly, just until the berries are spread evenly through the dough.
Pat or roll the dough out to a thickness of 3 cm (1.2 in). Cut out 8 scones with a floured 5 cm (2.0 in) round cutter and set them on the prepared baking sheet.
In a small bowl, stir the remaining cream and remaining lemonade together to loosen it, then brush this glaze over the tops of the scones.
Bake for 12 to 14 minutes, until lightly browned. Leave the scones on the sheet to cool for 5 minutes, then serve with whipped cream and raspberry jam if you like.
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