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Categories:
frozen blueberries chopped strawberries sugar frozen raspberries heavy cream milk powdered sugar fresh raspberries flour
Viewed: 35 - Published at: 6 years agoIngredients
- 1/3 cup frozen blueberries
- 1/3 cup chopped strawberries
- 1 tbsp sugar
- 2/3 cup frozen raspberries
- 1 cup 7-Up or Sprite
- 2 1/4 cups heavy cream
- 1 tbsp milk, for brushing
- 1 tbsp powdered sugar
- None None Fresh raspberries, to serve
- 3 2/3 cups self-rising flour
Method
- Preheat the oven to 400°F.
- Sift flour into a large bowl. Stir in blueberries, strawberries, half of the raspberries and granulated sugar. Mix 7-Up and 1 cup of the cream in a bowl. Pour into flour mixture and mix gently with spatula until just combined. Dough will have a sticky consistency.
- Turn dough out onto a lightly floured surface. Bring dough together to form a 1 inch-thick round. Using a floured 2 1/2-inch round pastry cutter, cut 16 rounds from dough. Place on a lightly floured baking pan, with sides just touching. Brush tops with milk.
- Bake 12-15 mins, until golden.
- Meanwhile, using a fork, lightly crush remaining raspberries. Beat remaining 1 1/4 cups cream and powdered sugar in large bowl with electric mixer until soft peaks form. Fold in crushed raspberries to form a ripple effect. Serve scones with raspberry cream and fresh raspberries.
