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Raspberry scones

Serves 12
Prep time: 15 minutes
Cooking time: 20 minutes

"This recipe I made for the first time about 2 years ago. When I first made them my lovely Kiwi son-in-law thought I had bought them so I knew they were a success."



  • 500g plain flour
  • 30g baking powder
  • 85g caster sugar
  • 85g butter
  • 85g raspberries
  • milk
  • 1 egg
  • Jam and clotted cream or thick cream
View the method
  1. Sift together flour and baking powder. Add caster sugar then rub in butter.
  2. Slowly add enough mlk to form a soft dough.
  3. Bring together, then kneed lightly on floured board and roll out to about 1 cm thick.
  4. Dot raspberries over half the dough then fold other half over to cover raspberries.
  5. Use a round cutter cut into scone shapes, place on baking paper and brush with whisked egg. Bake at 200 C for 20 mins. Serve with jam and thick cream
  6. Makes about 12 yummy scones.
  7. They also freeze really well.
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