- 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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