AFC Bournemouth
To celebrate Mother's Day this weekend, we have a special recipe to try out that we know all the family are going to love!
Have a go at our raspberry lemonade scones - the recipe is below.
Ingredients:
- 300g self-raising flour, plus more for dusting
- 50g caster sugar
- ¼ tsp salt
- 125ml pink lemonade
- 100g frozen raspberries
- 150ml whipping cream, plus extra to serve
- Raspberry jam to serve
Method:
- Preheat the oven to gas 7, 220°C, fan 200°C and lightly dust a baking sheet with flour.
- Put the flour, sugar and ¼ tsp salt in a large mixing bowl.
- Mix the lemonade with 125ml whipping cream in a jug, then pour over the dry ingredients and use a cutlery knife to mix to a soft, crumbly dough.
- Tip the dough onto a lightly floured surface, add the frozen raspberries and knead lightly until combined and the raspberries are evenly placed through.
- Use a rolling pin to roll the dough to a thickness of 3cm, then use a 5cm round cutter, dipped in flour, to cut out scones.
- Re-roll the trimmings to make eight scones.
- Mix 1 tbsp whipping cream with 2 tsp lemonade to loosen, then use to brush the tops of the scones.
- Bake for 12-14 mins until risen and lightly browned.
- To serve, split the warm scones and top with whipped cream and/or raspberry jam (if desired).
NOTE: The scones are best fresh, they can be made up to three days ahead and gently warmed in a low oven to refresh.
Contains gluten, sulphites and milk. Please ensure you check the label on any store brought items as allergens may vary with different suppliers.
