Cookbook:Raspberry Scones

These raspberry scones are adapted from a recipe in page 24 of March 2023 edition of Tesco's magazine.

Ingredients

 * 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)

Procedure

 * 1) Sift the flour, sugar, and salt into a mixing bowl.
 * 2) Mix ½ cup (125 ml) lemonade and ½ cup (125 ml) heavy cream in a jug.
 * 3) Pour the liquid into the dry ingredients.
 * 4) Mix together using a dull knife to form a soft, crumbly dough.
 * 5) Preheat the oven to 220 C. Dust a baking sheet with flour.
 * 6) Turn the dough onto a floured surface.
 * 7) Scatter the frozen raspberries over the dough, and lightly knead until evenly combined.
 * 8) Using your hand or a rolling pin, roll out or pat the dough to a thickness of 3 cm (1.2 in) thick.
 * 9) Cut out 8 scones using a floured 5 cm round cookie cutter.
 * 10) Transfer the scones to the prepared baking sheet.
 * 11) Mix the remaining cream with remaining lemonade in another bowl to loosen. Brush the scones with this glaze.
 * 12) Bake for 12–14 minutes until lightly browned.
 * 13) Take the scones out of the oven and cool for 5 minutes on the sheet.
 * 14) Serve with the whipped cream and jam, if you like.