Step 1

Preheat oven to 200C/180C fan forced. Sift the flour into a large bowl and make a well in the centre. Reserve 1 tablespoon of the pouring cream and add the rest to the flour, along with the lemonade. Use a flat-bladed knife in a cutting motion to mix until a soft dough forms.

Step 2

Gather the dough together and turn onto a lightly floured work surface. Press the dough out to a rectangle about 2 1/2cm-thick. Sprinkle the raspberries over the dough. Starting from the long end, roll tightly to enclose.

Step 3

Gently press or roll the dough out again to a 22cm square. Use a large knife to cut into 16 squares. Pull the squares apart slightly. Brush tops with the reserved pouring cream and sprinkle with the sugar. Bake for 25 minutes or until risen and golden brown. Scones will sound hollow when tapped on top. Serve with double cream.