800g mixed berries
½ tsp baking powder
½ tsp bicarbonate of soda
¼ tsp salt
130g cold Connacht Gold Creamery Butter, cut into pieces
100ml Connacht Gold Fresh Milk, plus extra to brush
Zest and juice of 1 lemon
240ml Connacht Gold Fresh Cream
1 Toss the berries with half of the sugar. Cover and refrigerate until needed.
2 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Sift the flour, baking powder, bicarbonate of soda, salt and remaining sugar into a bowl.
3 Add the butter and crumble it into the mixture with your fingers until it resembles coarse crumbs.
4 Whisk the milk, lemon zest and lemon juice in a small bowl, then stir into the flour mixture just until moistened.
5 Turn the dough out onto a floured surface and pat into a 3cm-thick round. Use a cookie cutter to cut out rounds from the dough. Place onto a baking sheet and brush the tops with milk. Bake for 11-14 minutes until golden brown.
6 Whip the cream until soft peaks form. Place a scone into a shallow bowl and top with some whipped cream and the berries to serve.