- 3 cups all-purpose flour
- 1-1/2 tsp salt
- 4-1/2 tsp. baking powder
- 1/3 cups strawberries, chopped
- 1 tbsp caster sugar
- 1/3 cup strawberries, chopped
- 1/3 cup frozen blueberries
- 2/3 cup frozen raspberries, halved
- 1 cup lemonade
- 1 cup pure cream
- 1 tbsp milk
- 300 ml whipping cream
Preheat oven to 410 degrees F.
Sift flour into large bowl, make well at centre.
Stir in berries, sugar and half of the raspberries.
Mix lemonade and cream in jug. Pour into flour mixture.
Using flat-bladed knife, mix gently till just combined. Dough will be sticky.
Turn dough onto lightly floured surface.
Bring dough together to form 3 cm thick round.
Using floured 6 cm round pastry cutter, cut 16 rounds from dough,
Place scones onto parchment paper covered baking sheet, just touching.
Brush tops with milk.
Bake 12-15 min till golden.
Stir in berries, sugar and half of the raspberries.
Mix lemonade and cream in jug. Pour into flour mixture.
Using flat-bladed knife, mix gently till just combined. Dough will be sticky.
Turn dough onto lightly floured surface.
Bring dough together to form 3 cm thick round.
Using floured 6 cm round pastry cutter, cut 16 rounds from dough,
Place scones onto parchment paper covered baking sheet, just touching.
Brush tops with milk.
Bake 12-15 min till golden.
Meanwhile, using fork, lightly crush remaining raspberries.
Using electric mixer, whip cream and icing sugar together till soft peaks form.
Mix in crushed raspberries. Serve scones with this raspberry cream and any extra raspberries.
Using electric mixer, whip cream and icing sugar together till soft peaks form.
Mix in crushed raspberries. Serve scones with this raspberry cream and any extra raspberries.
