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Easy Raspberry and Lime Scones
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Raspberry and Lime Scones

Prep Time15 minutes
Cook Time30 minutes

Ingredients

  • 3.5 cups Self Raising Flour See Note 1
  • 1 cup Cream See Note 2
  • 1 cup Soda Water
  • 1 tbsp Finely grated lime rind
  • 18 Fresh Raspberries
  • 2 tbsp Extra Flour
  • 1 tbsp Milk for brushing
  • 1 cup Icing Sugar (Powdered Sugar)
  • 1 tbsp lime juice
  • 1 tsp finely grated lime rind
  • ¼ cup milk

Instructions

  • Preheat oven to 180°C (350°F)
  • Place flour in large mixing bowl.
  • Add lime rind.
  • Add cream and lemonade and gently mix until combined.
  • Mix in the fresh raspberries.
  • Turn mixture onto a floured board and lightly knead. Around 4-5 times. Flatten dough into a circle until around 2-3cm in depth. Cut in wedges but leave in a tight circle
  • Place scones on an oven tray lined with baking paper. Ensure that the scones are touching each other as this will help them rise.
  • Brush the top of the scones with milk 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.
  • Allow to cool slightly before drizzling with the gaze.
  • Glaze - combine the icing sugar, lime juice and rind together in a small bowl. Use as much milk as it takes to make the mixture drizzle consistency (see video)

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;