Scones are the perfect treat all year round, and they have to be my favourite part of our  cream-free cream teas. Now Spring is well and truly here and with Easter coming up, I thought I’d give them a little makeover. I’ve always loved the fresh, tangy flavour of lemon in desserts, and luckily for me, it works so well in a scone! I usually opt for almond butter when it comes to scone toppings, but I’ve found that the combination of lemon and cashew butter is an absolute winner! Finished with a classic raspberry jam, there is no better way to spend an afternoon than enjoying one of these in the Spring sunshine.

Makes 8-10