Preheat oven to 180°C. Line a 20cm round cake tin and set aside.
Make scone dough as directed and roll into a large rectangle.
Spread Lemon Butter over the whole rectangle. Sprinkle with a few of the berries.
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).
Place remaining berries on top and cook 15–20 minutes until golden, sticky and fragrant.
Allow to cool in tin a little before dusting with plenty of Ten Times sugar.
Serve hot with custard, cream or ice cream as a dessert, or cold with a nice cup of Brew Choc for afternoon tea.