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5-ingredient raspberry lemonade scones recipe
5-ingredient raspberry lemonade scones recipe
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Simple 5-ingredient baked raspberry lemonade scones for a perfect sweet afternoon delight.
Ingredients:
  • Double cream, to serve
  • 600g (4 cups) self-raising flour
  • 300ml pouring cream
  • 250ml (1 cup) lemonade
  • 125g (1 cup) frozen raspberries, not thawed
  • 17.20 gm demerara sugar
Instructions:
  • 1. Preheat your oven to 200C/180C fan forced. In a large bowl, sift the flour and create a well in the center. Set aside 1 tablespoon of pouring cream and combine the rest with the flour, along with the lemonade. Use a flat-bladed knife to cut and mix until a soft dough comes together.
  • Combine the dough and transfer it onto a lightly floured work surface. Flatten it into a 2 1/2cm-thick rectangle. Sprinkle the raspberries evenly over the dough and roll tightly from the long end to seal them inside.
  • Roll out the dough to a 22cm square. Cut into 16 squares using a knife. Pull the squares apart slightly. Brush with pouring cream and sprinkle with sugar. Bake for 25 minutes until golden brown and risen. Tap the top to check if they sound hollow. Serve with double cream.

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