Raspberry lemonade scones recipe
Make Mother's Day extra-special this year. These raspberry scones are made with pink lemonade for a fabulously fluffy texture. Serve with jam and a generous dollop of cream for a sweet treat mum will love.
See method- Makes 8
- 15 mins to prepare and 15 mins to cook
- 232 calories / serving
Ingredients
- 300g self-raising flour, plus extra for dusting
- 50g caster sugar
- 125ml pink lemonade, plus 2 tsp
- 150ml whipping cream, plus extra to serve (optional)
- 100g frozen raspberries
- raspberry jam, to serve (optional)
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 975kJ 232.0kcal
- Fat
- 8g
- Saturates
- 5g
- Salt
- 0.4g
- Sugars
- 8g
of the Reference intake
Carbohydrate 35.4gProtein 4.2gFibre 2.0g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Method
- Put the flour, sugar and ¼ tsp salt in a large mixing bowl. Mix the lemonade with 125ml cream in a jug, then pour over the dry ingredients and use a cutlery knife to mix to a soft, crumbly dough. Preheat the oven to gas 7, 220°C, fan 200°C and lightly dust a baking sheet with flour.
- Tip the dough onto a lightly floured surface, scatter over the frozen raspberries and knead lightly until combined and the raspberries are evenly rippled through.
- Use your hands or a rolling pin to pat or roll the dough to a thickness of 3cm, then use a 5cm round cutter, dipped in flour, to cut out scones. Reroll the trimmings to make 8 scones. Mix 1 tbsp cream with 2 tsp lemonade to loosen, then use to brush the tops of the scones. Bake for 12-14 mins until risen and lightly browned.
- To serve, split the warm scones and top with whipped cream and raspberry jam, if you like. The scones are best fresh but can be made up to 3 days ahead and gently warmed in a low oven to refresh.
- Tip: Use fresh raspberries, if you like, or any other fresh or frozen berries.
- See more Mother's Day recipes
