Name: Mixed berry scones
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 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

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.

Makes 16 Item

Prep

15M

Cook

15M

Total

30M

Ingredients

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

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.

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