Mixed berry scones
These golden, fluffy scones are absolutely beautiful with sweet berries mixed throughout. Serve your scones warm, split open with a dollop of thick cream and some fresh raspberries for a perfect afternoon tea.
- 15 mins preparation
- 15 mins cooking
- Makes 16 Item
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Ingredients
Mixed berry scones
- 1/3 cup (50g) frozen blueberries
- 1/3 cup (45g) strawberries, chopped
- 1 tablespoon caster sugar
- 2/3 cup (90g) frozen raspberries, halved
- 1 cup (250ml) lemonade
- 1 cup (250ml) pure cream
- 1 tablespoon milk, for brushing
- 300 millilitre thickened cream
- 1 tablespoon icing sugar
- fresh raspberries, to serve
- 3 cup (450g) self-raising flour
Method
Mixed berry scones
- 1Preheat oven to 210°C (190°C fan-forced).
- 2Sift flour into a large bowl, Make well at centre. Stir in blueberries, strawberries, caster sugar and half of the raspberries. Mix lemonade and cream in a jug. Pour into flour mixture and, using a flat-bladed knife, mix gently until just combined. Dough will have a sticky consistency.
- 3Turn dough out onto a lightly floured surface. Bring dough together to form a 3cm-thick round. Using a floured 6cm round pastry cutter, cut 16 rounds from dough.
- 4Place scones onto a lightly floured baking tray, just touching side by side. Brush tops with milk. Bake 12-15 minutes, until golden.
- 5Meanwhile, using a fork, lightly crush remaining raspberries. Using an electric mixer, whip cream and icing sugar together until soft peaks form. Fold through crushed raspberries to form a ripple effect. Serve scones with raspberry cream and extra raspberries.
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