These low-ingredient scones are the perfect afternoon treat to celebrate your mum on Mother's Day with. You can also experiment with other flavours in the scones – rose lemonade would go particularly well with the raspberries.
sparkling lemonade, we used Heartsease Traditional
100g
frozen raspberries
To serve, optional
Clotted cream
lemon curd
Directions
Step 1Preheat oven to 220°C (200°C fan) mark 7 and line
a large baking tray with baking parchment. In a large bowl,
mix the flour, 175ml cream and lemonade with a generous pinch of salt until the mixture just clumps together.
Step 2Sprinkle over the raspberries and (without overworking the dough)
gently mix together with your hands.
Tip on to a lightly floured surface
and gently pat out to an even
2cm thickness.
Step 3Stamp out rough 6cm rounds
using a plain or fluted cutter, gently
reshaping trimmings as needed, and
place on the prepared tray. Brush
tops with 1tbsp cream and bake for
20min, until golden. Leave to cool
slightly on the tray and serve warm
or at room temperature.
GET AHEAD
The scones are best eaten on the day they’re made, but will keep for a day in an airtight container. Reheat in an oven preheated to 220°C (200°C fan) mark 7 for 8min, or until warmed through, to serve.
Per scone (without cream/curd):
Calories: 204
Protein: 3g
Total fat: 9g
Saturates: 5g
Carbs: 28g
Total sugars: 1g
Fibre: 2g
Baking recipes that are so easy, you could make them in your sleep
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