This recipe is an oldie but a goldie in our house. I used to make them for the kids (remember there was five of them) after school sometimes. It is kind of a warm, homey, watch out we’re in the CWA-style treat that makes the baker and the eater feel all warm and fuzzy and loved. Also a great winter dessert with the obligatory lashings of lemon custard … who could pass this up? Diet be damned.
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 1 Batch Easy Soda Cream Scones Recipe
- 300 Grams berries of choice, fresh or frozen
- 1/2 Batch Lemon Butter or as needed Recipe
- Icing sugar as needed
Do
- 1
Preheat oven to 180°C. Line a 20cm round cake tin and set aside.
- 2
Make scone dough as directed and roll into a large rectangle.
- 3
Spread Lemon Butter over the whole rectangle. Sprinkle with a few of the berries.
- 4
Roll into a large Swiss roll shape and cut across the roll. Place each piece, cut side up into prepared tin and squash to fit. (This is not bread dough and will only rise marginally).
- 5
Place remaining berries on top and cook 15–20 minutes until golden, sticky and fragrant.
- 6
Allow to cool in tin a little before dusting with plenty of Ten Times sugar.
- 7
Serve hot with custard, cream or ice cream as a dessert, or cold with a nice cup of Brew Choc for afternoon tea.
