Mixed Berry Scones

Name: Mixed Berry Scones
Ingredients: 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

10 ingredients

5 steps

Ingredients

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

Directions

1

Preheat the oven to 400°F.
2

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.
3

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.
4

Bake 12-15 mins, until golden.
5

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.