Raspberry Lemonade Scones

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 SCONE MIXTURE

4 Cups Flour

4 tsp baking powder                              

1 Cup  (250mls) cream

1 Cup (250mls) Sprite 



FILLING

Jam

1/4 Cup Chocolate Chips



TOPPING

1 Cup Icing Sugar, sifted

1/2 to 1 teaspoon Raspberry Essence

1 teaspoon melted Butter

Water

1-2 Drops of Red Food Colouring (optional)



METHOD

  1. Preheat Oven to 220 ℃

  2. Line a deep roasting dish with baking paper.

  3. In a large bowl add the flour, baking powder, cream and sprite and gently mix until it just comes together.

  4. Tip the dough onto a lightly floured bench and knead as gently and briefly as possible, until it just comes together.

  5. With a well floured bench and rolling pin gently roll out the dough until it is about 3-5mm thick, trying to keep a rectangle shape, check often that it is not sticking to the bench. You may need to add more flour to the bench.

  6. Generously spread the scone mixture with the jam almost right to the edges.

  7. Sprinkle with chocolate chips and begin to roll from the longest side into a tight roll.

  8. Using a very sharp knife slice pieces 2.5cm thick, place the pieces cut side up into the prepared dish, with a small gap in between.

  9. Allow the scones to sit for 5-10 minutes to rest before baking.

  10. Bake for 18-20 minutes or until lightly golden.

  11. Prepare the glaze - In a medium bowl add the icing sugar, 1/2 teaspoon of essence and the melted butter and mix.

  12. Add to this, small teaspoons of water until you get the desired consistency for drizzling. Drizzle over the baked scrolls in gentle motion creating lines across the scones. Repeat until you have used all of the icing and drizzled over all of the scones.

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