Adding two simple ingredients to your scone mixture can produce taller and softer results, according to a new recipe from The Groovy Food Company. The recipe, which blends raspberry and lemon flavors, offers a unique twist on the classic British treat, making it ideal for Wimbledon gatherings.
The Secret Ingredients
The recipe incorporates frozen raspberries and pink lemonade into the dough. These additions create a sweet and crumbly fruit scone that is both flavorful and visually appealing. The pink lemonade adds a subtle citrus note, while the raspberries provide bursts of tartness.
The recipe yields eight scones, perfect for sharing at parties, picnics, or outdoor events. According to Wales Online, the scones remain fresh for up to three days after baking.
Step-by-Step Instructions
To make the lemon and raspberry scones, you will need the following ingredients: 300g self-raising flour (plus extra for dusting), 50g coconut sugar, 125ml pink lemonade (plus two teaspoons), 150ml whipping cream (plus extra to serve, optional), 100g frozen raspberries, and raspberry jam (to serve, optional).
Begin by preheating the oven to gas 7, 220°C (fan 200°C) and lightly dusting a baking sheet with flour. In a large mixing bowl, combine the flour, coconut sugar, and a quarter teaspoon of salt. In a jug, mix the lemonade with 125ml cream, then pour over the dry ingredients and mix into a soft, crumbly dough.
Turn the dough onto a lightly floured surface and scatter over the frozen raspberries. Knead gently until the raspberries are evenly distributed. Using your hands or a rolling pin, flatten the dough to a 3cm thickness. Use a 5cm round cutter dipped in flour to stamp out scones, re-rolling leftover dough to make eight total.
Combine one tablespoon of cream with two teaspoons of lemonade to thin it slightly, then brush this mixture over the scone tops. Bake for 12–14 minutes until well-risen and golden brown. To serve, halve the warm scones and layer with whipped cream and raspberry jam if desired. The scones taste best fresh but can be prepared up to three days in advance and gently reheated in a low oven.
