Instructions

1. 1
   Sift the flour, sugar, and salt into a mixing bowl.
2. 2
   Mix ½ cup lemonade and ½ cup heavy cream in a jug.
3. 3
   Pour the liquid into the dry ingredients.
4. 4
   Mix together using a dull knife to form a soft, crumbly dough.
5. 5
   Preheat the oven to . Dust a baking sheet with flour.
6. 6
   Turn the dough onto a floured surface.
7. 7
   Scatter the frozen raspberries over the dough, and lightly knead until evenly combined.
8. 8
   Using your hand or a rolling pin, roll out or pat the dough to a thickness of 3 cm (1.2 in) thick.
9. 9
   Cut out 8 scones using a floured round cookie cutter.
10. 10
    Transfer the scones to the prepared baking sheet.
11. 11
    Mix the remaining cream with remaining lemonade in another bowl to loosen. Brush the scones with this glaze.
12. 12
    Bake for 12–14 minutes until lightly browned.
13. 13
    Take the scones out of the oven and cool for 5 minutes on the sheet.
14. 14
    Serve with the whipped cream and jam, if you like.