Raspberry scones recipe

1. 1

   Remove all racks from the oven except for the central rack and preheat to 200C/180Cfan/gas mark 8.

2. 2

   Grease and flour a baking sheet.

3. 3

   Sift the flour and baking powder into a large bowl, add the sugar, then rub in the butter until it resembles fine breadcrumbs.

4. 4

   Slowly add the milk and until it forms soft dough (you may not need all the milk).

5. 5

   Bring the dough together and turn out onto a floured work surface.

6. 6

   Knead lightly and roll the dough out to about 1cm thick then dot the raspberries over half the dough.

7. 7

   Gently fold the other half of the dough over the raspberries.

8. 8

   Cut out into scone shapes using a round cutter and place onto the baking sheet.

9. 9

   Whisk the egg and brush over the top of the scones, bake for 15 - 20mins until golden brown.

10. 10

    Serve with clotted cream and blackberry jelly.

* Per serving · 4 servings · Values may vary.

No additional tips available.