4-Ingredient Raspberry Lemonade Scones

Name: 4-Ingredient Raspberry Lemonade Scones
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Ingredients: 400 g self-raising flour, plus extra to dust; 175 mL double cream, plus 1tbsp to brush; 175 mL sparkling lemonade, we used Heartsease Traditional; 100 g frozen raspberries; Clotted cream; lemon curd

Sparkling lemonade gives these scones their lightness andprovides a delicate sweetness.

By The Good Housekeeping Cookery TeamPublished: 11 February 2025

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These low-ingredient scones are the perfect afternoon treat to celebrate your mum on Mother's Day with. You can also experiment with other flavours in the scones – rose lemonade would go particularly well with the raspberries.

If you're a fan of this recipe, then we have plenty of easy baking recipes to try.

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Yields:

Prep Time:

10 mins

Cook Time:

20 mins

Total Time:

30 mins

Cal/Serv:

204

Ingredients

400 g
self-raising flour, plus extra to dust
175 ml
double cream, plus 1tbsp to brush
175 ml
sparkling lemonade, we used Heartsease Traditional
100 g
frozen raspberries

To serve, optional

Clotted cream
lemon curd

Directions

1. Step 1Preheat oven to 220°C (200°C fan) mark 7 and line a large baking tray with baking parchment. In a large bowl, mix the fl our, 175ml cream just clumps together.
2. Step 2Sprinkle over the raspberries and (without overworking the dough) gently mix together with your hands. Tip on to a lightly floured surface and gently pat out to an even 2cm thickness.
3. Step 3Stamp out rough 6cm rounds using a plain or fluted cutter, gently reshaping trimmings as needed, and place on the prepared tray. Brush tops with 1tbsp cream and bake for 20min, until golden. Leave to cool slightly on the tray and serve warm or at room temperature.

GET AHEAD

The scones are best eaten on the day they’re made, but will keep for a day in an airtight container. Reheat in an oven preheated to 220°C (200°C fan) mark 7 for 8min, or until warmed through, to serve.