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Raspberry Scones


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Makes about 18

420 plain flour
30g baking powder
Pinch of  salt
60g caster sugar
70g cold & unsalted butter, diced
300 ml milk
frozen raspberries for decorating

Preheat the oven to 200°C Sift the flour and baking powder into a bowl and add salt and sugar. Add the butter and mix together with either a paddle attachment on your mixture or rub in with your fingertips until it resembles bread crumbs. Slowly add enough milk until the mixture just comes together into a ball.  Do not over work the dough.

Turn the dough out onto a floured work surface, and gently pat the dough together into a round shape, about 3cm high. Use a scone cutter to cut rounds from the dough. Gently work the remaining dough together to cut as many rounds as possible. Place the scones close together on a lined baking tray and brush with milk. Press a few frozen raspberries into each scone. Bake in a hot oven for about 15 minutes or until they are golden and well-risen. Dust the scones with some icing sugar before serving. Serve warm or cold with rhubarb jam (recipe online) and clotted cream.