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Prep 10 mins
Cooking 15 mins
Makes 8
These scones are the sweetest of treats. Leave out the raspberries or fold through strawberry quarters, blueberries or even red currants if you like things a bit tart!
Preheat oven to 200C and line a couple of baking trays with paper.
Sift the flour, baking powder and salt together in a large bowl.
Add the raspberries, cream and lemonade and gently bring together with a wooden spoon.
Turn mixture out onto a lightly floured bench and then, ever-so-lightly, bring together into a rectangle of sorts, about 4cm high.
Mix and press down as little as possible. Then dip a water glass in flour and press down into the scone to cut out about a dozen nice thick scones.
Place these on the baking tray and pop the lot into your hot oven for about 15 minutes, or until golden brown on top.
Serve with jam and cream
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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