Raspberry scones

Raspberry-speckled scones topped with jam and clotted cream make a lovely afternoon tea
By Mary Berry
Raspberry scones
  • Rating:
  • Serves: Makes 12 small scones
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 450 g self-raising flour
  • 4 tsp baking powder
  • 100 g butter, softened
  • 50 g caster sugar
  • 2 eggs
  • 250 ml milk
  • 100 g fresh raspberries


1. Set the oven to 220C/gas 8. Measure the flour and baking powder into a large bowl, add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar.

2. Break the eggs into a measuring jug, adding the milk to make a 300 ml mixture. Stir into the flour and mix to a soft but not sticky dough.

3. Turn out on to a lightly floured work surface, knead lightly and then roll out to a rectangle about 2cm thick, cutting into 2 equal pieces.

4. Scatter the fresh raspberries evenly over 1 piece of dough and then top with the second rectangle of dough. Cut into as many rounds as possible with a fluted 5 cm cutter, and place them on to lightly greased baking sheets.

5. Gently push the trimmings together to form 1 large scone, and score the top with a large knife. Brush the scones with a little extra milk, or any egg and milk mixture left in the jug.

6. Bake for about 15 minutes or until the scones are well risen and a pale golden brown. Lift onto a wire rack to cool.

7. Eat as fresh as possible and serve with clotted cream.

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