Mixed berry scones

1.Preheat oven to 210°C (190°C fan-forced).

2.Sift 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.

3.Turn 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.

4.Place scones onto a lightly floured baking tray, just touching side by side. Brush tops with milk. Bake 12-15 minutes, until golden.

5.Meanwhile, 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.