3 cups (450g) self-raising flour
1 cup (250ml) chilled lemonade
600ml thickened cream
150g frozen raspberries
150g white chocolate, finely chopped
- Preheat oven to 220C. Line a baking tray with baking paper.
- Place the flour in a large bowl and make a well in the centre. Pour in the lemonade and 1 cup (250ml) of the cream. Add the raspberries and white chocolate. Use a flat-bladed knife to stir until a soft, sticky dough forms.
- Turn onto a lightly floured surface and lightly knead until just smooth. Press into a 3cm-thick disc. Use a lightly floured 5cm pastry cutter to cut discs from the dough, re-rolling dough if necessary. Place the scones, side-by-side, on the lined tray. Lightly brush the tops with a little of the remaining cream. Bake for 12-15 mins or until lightly golden and scones sound hollow when tapped on the top.
- Meanwhile, use an electric mixer to whisk the remaining cream in a bowl until soft peaks form.
- Serve scones warm or at room temperature with whipped cream.
Make them free form: A perfectly baked scone should be light and fluffy, so to avoid overworking the mixture cut discs from the dough as close together as possible. Arrange side-by-side on the tray to help them rise evenly but don’t be too concerned with the shape the beauty of a homemade scone is in its rustic look.