Raspberry and white chocolate scones

This cheat’s version of a classic sweet treat will instantly become one of your staples to make whenever you’re stuck for ideas. Not only does this recipe take under 30 minutes to whip up, but with five budget-friendly ingredients, a scone recipe has never been more appealing!

You can serve these up fresh from the oven or at room temperature with a bit of jam and cream. But whichever way you work it, these raspberry and white chocolate scones will never fail to impress. Enjoy!

Ingredients

• 3 cups (450g) self-raising flour
• 1 cup (250ml) chilled lemonade
• 600ml thickened cream
• 150g frozen raspberries
• 150g white chocolate, finely chopped

Method

1. Preheat oven to 220C. Line a baking tray with baking paper. Place flour in large bowl and make well in centre. Pour in lemonade and 1 cup (250ml) of cream. Add raspberries and white chocolate. Use flat-bladed knife to stir until soft, sticky dough forms.
2. Turn onto lightly floured surface and lightly knead until just smooth. Press into 3cm-thick disc. Use lightly floured 5cm pastry cutter to cut discs from dough, re-rolling dough if necessary. Place scones, side-by-side, on lined tray. Lightly brush tops with little of the remaining cream. Bake for 12-15 mins or until lightly golden and scones sound hollow when tapped on the top.
3. Meanwhile, use electric mixer to whisk remaining cream in bowl until soft peaks form.
4. Serve scones warm or at room temperature with whipped cream and your choice of spread.