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
  • Print


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


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.