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Lemon Scones with Raspberry Cream

The raspberry cream is an alternative to the normal jam and cream.



  • 1 lb. 2 oz. plain flour
  • 2 tsp. baking soda
  • Ad
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 4 1/2 oz. unsalted butter
  • 1/2 pint milk
  • zest of 2 lemons
  • 1 beaten egg or extra milk (to glaze scones)

Raspberry Cream:

  • 1/2 pint dollop style cream (or clotted cream)
  • 1 punnet raspberries (apx. 1/2 lb.)
  • icing sugar


Scones: Preheat oven to 425 degrees F. Grease a baking tray. Sift flour, baking soda, baking powder, and salt in a bowl. Rub in butter until mixture resembles breadcrumbs. Add milk and lemon zest to form a soft dough.

Roll out to about 1 1/4 inch thick and cut out scones. Brush with the beaten egg or extra milk and bake for 10 - 12 minutes. Remove to a cake rack and cool slightly. Serve warm with the raspberry cream.

Raspberry Cream: Mash the berries with a little icing sugar and swirl into the cream.

Note: A punnet would be about half a pound. (Berries come in little plastic punnets here. We have to buy them from the store, because it's too hot here to grow them).

Source: From my great friend in Australia!

By Jodi from Aurora, CO


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Anonymous Flag
April 1, 20110 found this helpful

These sound really yummy, Jodi. For those who do not have clotted cream readily available to them you can make it at home but it takes a long, long time ;-) Here are a couple of easy recipes for clotted cream substitute:

http://www.grou  otted-cream.html  substitute-27368

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