Skip to content

Raspberry Scones

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

Source and licence

"Raspberry Scones" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Raspberry_Scones, revision 4587480), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Raspberry_Scones&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4587480

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. Sift the flour, sugar, and salt into a mixing bowl.
  2. Mix ½ cup () lemonade and ½ cup () 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 . 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 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.