Mixed Berry Scones

• 1/3 cup frozen blueberries
• 1/3 cup chopped strawberries
• 1 tbsp sugar
• 2/3 cup frozen raspberries
• 1 cup 7-Up or Sprite
• 2 1/4 cups heavy cream
• 1 tbsp milk, for brushing
• 1 tbsp powdered sugar
• None None Fresh raspberries, to serve
• 3 2/3 cups self-rising flour

1. Preheat the oven to 400u0b0F.
2. Sift flour into a large bowl. Stir in blueberries, strawberries, half of the raspberries and granulated sugar. Mix 7-Up and 1 cup of the cream in a bowl. Pour into flour mixture and mix gently with spatula until just combined. Dough will have a sticky consistency.
3. Turn dough out onto a lightly floured surface. Bring dough together to form a 1 inch-thick round. Using a floured 2 1/2-inch round pastry cutter, cut 16 rounds from dough. Place on a lightly floured baking pan, with sides just touching. Brush tops with milk.
4. Bake 12-15 mins, until golden.
5. Meanwhile, using a fork, lightly crush remaining raspberries. Beat remaining 1 1/4 cups cream and powdered sugar in large bowl with electric mixer until soft peaks form. Fold in crushed raspberries to form a ripple effect. Serve scones with raspberry cream and fresh raspberries.

frozen blueberries, chopped strawberries, sugar, frozen raspberries, heavy cream, milk, powdered sugar, fresh raspberries, flour

Taken from recipes-plus.com/api/v2.0/recipes/34429 (may not work)