A lovely easy recipe, using a simple scone base these Raspberry Lemonade Scrolls are a super versatile delicious treat.  

Time at home with the kids has meant lots of food preparation and eating! I seem to be forever in the kitchen or doing dishes, I am sure so many of you can relate. One of my favourite things to do is to reinvent my popular recipes, in part because we know it will work! 

These scrolls are simply my 3 ingredient lemonade scone recipe plus some toppings to make them extra delicious! Have you made the scones before? It is a simple recipe of self raising flour, lemonade (sprite) and cream.

I often get asked if diet lemonade will work and it does but I find the consistency of the scones will be a little drier than if using the full sugar version, but use what you have on hand. I have heard of others using many different variations such as gingerale and even raspberry soda! So feel free to play around. 

The idea for these came as we were wanting to have something delicious for afternoon tea, I had already made some hot cross scones earlier in the day using the same base recipe. All you will need for this one is some jam and some icing ingredients.

I have used strawberry jam today as we have an abundance of it, but you can truly use any sort of jam you like! Apricot jam, raspberry, nutella, even lemon curd would be lovely, then you can create a glaze to match what you are making, anything from a plain vanilla glaze, raspberry as I have done here or even lemon. It adds a lovely extra taste and moisture to the final result.

I am terrible at making traditional scones so this recipe is perfect for someone like me, however if you do love making traditional scones feel free to use that recipe here. Be sure to rest the dough as you normally would once it has been rolled and sliced before baking. 

I am a huge fan of scrolls and pinwheels, I seem to have created quite a few over the years on here, I will share some below for you to check out, some are scone based, two ingredient, or soft yeast based ones, there should be something here for everyone

Best Scroll Recipes

2 Ingredient Savoury Scrolls

Glazed Cinnamon Pinwheel Scones

Soft Raspberry & Lemon Rolls

Glazed Apple & Cinnamon Soft Rolls

Anything that involves rolling out dough is a messy task, so you will want plenty of bench space to prepare this one. Be generous with the amount of jam you use, this balances beautifully with the scone mixture. 

These also will freeze well, so feel free to pop some away for a rainy day.

So onto the recipe, I hope you enjoy this one as much as we have

Raspberry Lemonade Scrolls

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Raspberry Lemonade Scrolls

Yield: 12-15

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Delicious soft scone mixture with a strawberry jam and chocolate filling and a raspberry glaze.

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Ingredients

Scone Mixture

• 4 Cups Self-Raising Flour
• 1 Cup Pouring Cream (250mls)
• 1 Cup Sprite (250mls)

Filling

• Jam
• 1/4 Cup Chocolate Chips

Topping

• 1 1/2 Cups Icing Sugar, sifted
• 1/2 to 1 teaspoon Raspberry Essence
• 1 teaspoon melted Butter
• Water
• 1-2 Drops of Red Food Colouring (optional)

Instructions

1. Preheat Oven to 220C (425F)
2. Line a deep oven tray or roasting dish with cooking spray and baking paper.
3. In a large bowl add the self-raising flour, 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 approx 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 and hollow sounding when you tap them
11. Remove from the oven and prepare the glaze
12. In a medium bowl add the icing sugar, 1/2 teaspoon of essence and the melted butter and mix.
13. Add to this small teaspoons of water until you get the desired consistency for drizzling
14. Taste test at this point and add a little more raspberry essence if you feel like you need it, if using food colouring add a few drops now too for a light pink colour.
15. Once the consistency and flavour is to your liking take a dessert spoon and drizzle the icing over the baked scrolls in gentle motion creating lines across the scones. Repeating until you have used all of the icing and drizzled over all of the scones
16. Allow this to set for up to 20 minutes before serving, serve warm or at room temperature
17. You can store these in an airtight container for up to 3 days or freeze.
18. Enjoy

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How delicious to these look! I hope you enjoy this lovely simple recipe, feel free to have a wander around the website for more!

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Anna

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