Raspberry Scones
Raspberry Scones — a recipes for dessert recipe, 8 ingredients, about 30 min.
contains glutencontains dairy
Ingredients
US
Metric
- 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)
Make it lactose-friendly
- ⅔ cup (160 ml) heavy cream, plus extra to serve (optional) → lactose-free heavy cream or full-fat coconut cream
- Whipped cream (optional) → lactose-free cream or coconut cream
Steps
- Sift the flour, sugar, and salt into a mixing bowl.
- Mix ½ cup (½ cup) lemonade and ½ cup (½ cup) 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.
Source
Wikibooks Cookbook — adapted under CC BY-SA 3.0