Easy raspberry and lime scones

My soda water scones are one of my favourite afternoon tea items especially for last minute guests. With only 3 ingredients and only 30 minutes to prepare and bake you can’t really go past them. But, I wanted to see whether I could use this recipe to make some different flavoured scones. I was given some fresh limes. So thought I would combine that with fresh raspberries and try making easy raspberry and lime scones.

Ingredients for the easy raspberry and lime scones

For this recipe you will need to use fresh raspberries not frozen as the extra liquid in the frozen ones will not work with this already sticky dough.

You will also need the usual suspects for my soda water scones.

• Self Raising Flour. If you don’t have self raising flour you can make your own using plain (all purpose) flour. The ratio – 2 teaspoons baking powder for every one cup of plain (all purpose) flour.
• Cream – normal or thickened cream but it must be full fat.
• Soda Water. Any sort of soda water is fine, I have even used homemade soda stream soda water. You just need to make sure its very fizzy. Sparkling water doesn’t work as well. You can of course use lemonade, personally I find it too sweet. If you like that extra sweetness then by all means swap the soda water out.

Instructions

This recipe couldn’t be easier. It’s simply a mix and bake recipe. I have included a video to show you how easy it is.

• Add the flour to a large bowl.
• Mix in the cream and soda water, stir lightly until just combined.
• Add in the lime zest and raspberries. Mix until combined while crushing some of the raspberries as you mix.
• Turn sticky dough onto a flour lined board and lightly knead – three to four times (don’t over knead or your scones will be tough)
• Place the dough on a tray lined with baking paper.
• Mould the mixture into a circle keeping the dough about 4cm high (1.5 inches).
• Use a knife and cut the mound into 12 equal wedges but don’t remove them from the circle. You can make the traditional shape of scone if you would prefer. Use a circle cookie cutter and place the circles close together so they help each other rise.
• Brush the top with milk and bake for 20-30 minutes. The baking time will depend on your oven. Leaving the mixture as a round means that it will need extra cooking in the centre. Check the scones after 20 minutes. If the centre of the scones is still wet cook for 3 minutes at a time until the centre feels cooked. Mine took 25 minutes.
• To make the glaze – combine all the ingredients and then drizzle over the warm scones. Leave them sit for 10 minutes and then enjoy warm on their own or add some butter or cream.

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5 from 1 vote

Hot Cross Scones

Prep Time15 minutes mins

Cook Time30 minutes mins

Ingredients

• 3.5 cups Self Raising Flour See Note 1
• 1 cup Cream See Note 2
• 1 cup Lemonade (or Sprite for my American friends)
• 130 grams Raisons or Sultanas
• 1 tsp Mixed Spice
• 2 tbsp Extra Flour
• 1 tbsp Milk for brushing

Glaze

• 2 tbsp Caster Sugar

Instructions

• Preheat oven to 180°C (350°F)
• Place flour in large mixing bowl.
• Add mixed spice and raisins and mix well.
• Add cream and lemonade and gently mix until combined.
• Turn mixture onto a floured board and lightly knead. Around 4-5 times. Flatten dough until around 2-3cm in depth. Using a circle cutter, cut your scones
• Place scones on an oven tray lined with baking paper. Ensure that the scones are touching each other as this will help them rise.
• Mix the additional flour with water until you get a pipeable mix. Place into a ziplock bag, trim the corner off and pipe crosses on each scone.
• Brush the top of the scones with milk (avoiding the crosses) and bake for 20-30 minutes. Check after 20 minutes and cook at 3 min intervals until cooked. My batch took 26 minutes. The time will depend on the size of your scones and your oven.

Glaze

• Combine sugar with 2 tablespoons of boiling water and mix until sugar has dissolved.
• Brush the top of the scones as soon as you take them out of the oven.
• Serve warm with butter although they are just as delicious on their own.

Notes

1. To make your own Self Raising Flour mix together flour and baking powder.  Ratios – 2 teaspoons baking powder to every 1 cup of plain (all purpose) flour;
2. Use regular or thickened cream.  I find the low fat cream doesn’t work as well;

A vintage tablescape would go perfectly to serve scones for a lovely afternoon tea. Let me know if you make these delicious scones.